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White Chocolate Lemon Truffles


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Rate this recipe 4.6/5 (27 Votes)


  • 1 1 1 cup white chocolate
  • 5 5 5 Tbsp. unsalted butter
  • 3 3 3 Tbsp. heavy cream
  • pinch pinch salt
  • 1 1 1 tsp. lemon extract
  • icing sugar, for dusting
  • to you want to amp up the yellow color, stir in some yellow food coloring along with the extract and salt.


Adapted from


Step 1

Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth
Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle
With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat
Store covered in the fridge for up to one week. Freeze for longer storage.

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