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Lemon Cream Bonbons


This recipe is: Quick

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Rate this recipe 4.4/5 (39 Votes)


  • 2 packages (8 ounces each) cream cheese, softened
  • 3 tablespoons lemon juice
  • 2 tablespoons grated lemon peel
  • 1 teaspoon lemon extract
  • 1 cup confectioners' sugar
  • 1 pound dark chocolate candy coating, melted
  • 4 ounces white candy coating, melted


Preparation time 30mins


Step 1

•In a large bowl, beat the cream cheese, lemon juice, peel and extract. Gradually beat in confectioners' sugar. Cover and freeze for 2 hours.
• Using a small ice cream scoop, drop mixture by 1-in. balls onto waxed paper-lined baking sheets. Cover and freeze for 1 hour.
• Working with a few frozen balls at a time, dip into melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Let stand until set.
• Spoon melted candy coating into a heavy-duty resealable plastic bag. Cut a small hole in the corner of bag; drizzle coating over candies. Store in the refrigerator. Remove from the refrigerator just before serving. Yield: about 4 dozen.

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