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Easy Lemon Truffles

Easy Lemon Truffles – Deliciously soft and creamy lemon-infused white chocolate centres sealed in a white chocolate shell. These no-bake lemon truffles are a lemon lover’s dream!

Easy Lemon Truffles

Easy Lemon Truffles

Lemon lovers rejoice!

These Easy Lemon Truffles consist of a soft and creamy lemon-infused white chocolate centre coated in a layer of melted white chocolate.

They’re super quick and easy to throw together, require no baking, and you only need a few simple ingredients.

These are the BEST lemon truffles I’ve ever tried, and I’m sure you’ll think so, too!

Looking for more lemon treats? Check out my Lemon Brownies, Lemon Cream Cheese Cookies, and my Lemon Raspberry Bundt Cake.

Easy Lemon Truffles

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these truffles. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • White chocolate: High quality white chocolate that you enjoy eating on its own.
  • Double/heavy cream
  • Unsalted butter
  • Lemon extract: Do not try to use lemon juice – this will alter the overall results.

For the coating, you’ll need:

  • White chocolate
  • Vegetable oil: For thinning out the chocolate. You can also use coconut oil, if desired.

How to make Easy Lemon Truffles

To make these truffles, simply grab a large microwave-safe mixing bowl and add the white chocolate, heavy cream, butter, and lemon extract.

Heat in 30 second intervals, stirring after each one, until melted and smooth.

Cover and refrigerate for at least 3 – 4 hours (or overnight) until completely firm. OR you can place in the freezer for 2 hours.

Line a large baking tray with parchment or wax paper.

Roll the mixture into 1oz balls, and place them onto the prepared baking tray.

TIP: If the chocolate becomes too sticky to handle, roll in icing/powdered sugar to make the process easier. I like to dunk mine in icing sugar before rolling.

Freeze the truffles for 30 minutes.

For the coating, add the white chocolate and vegetable oil to a medium microwave-safe mixing bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.

Dip each truffle into the melted chocolate and place back onto the baking tray.

If desired, sprinkle with lemon zest before the chocolate sets completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Easy Lemon Truffles

Tools you’ll need

Here are a few handy tools I used to make these truffles. As an Amazon Associate, I earn from qualifying purchases.

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Easy Lemon Truffles

These Lemon Truffles are:

  • super quick and easy to make
  • completely no-bake
  • incredibly soft and creamy
  • sealed in a white chocolate shell
  • the perfect treat for lemon lovers!

How long will these lemon truffles last? These truffles can be kept in an airtight container at room temperature for 3-4 days, or refrigerated for up to 2 weeks.

Can I freeze these truffles? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Easy Lemon Truffles
Easy Lemon Truffles

Try these truffles next!

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Easy Lemon Truffles

Easy Lemon Truffles

Yield: 20 - 22 truffles
Prep Time: 45 minutes
Total Time: 45 minutes

Deliciously soft and creamy lemon-infused white chocolate centres sealed in a white chocolate shell. These no-bake lemon truffles are a lemon lover's dream!

Ingredients

For the Truffles

  • 16-oz (450g) white chocolate, coarsely chopped
  • 3/4 cup (180ml) heavy cream
  • 1/4 cup (56g) unsalted butter
  • 1 teaspoon lemon extract

For the Coating

  • 12-oz (350g) white chocolate, coarsely chopped
  • 1 and 1/2 tablespoons vegetable oil

Instructions

For the Truffles

  1. Add the chocolate, cream, butter, and lemon extract to a large microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
  2. Cover and refrigerate for at least 2 - 4 hours (or overnight) until completely firm.
  3. Line a large baking tray with parchment or wax paper.
  4. Roll the mixture into 1oz balls, and place them onto the prepared baking tray. If the chocolate becomes too sticky to handle, roll in icing sugar to make the process easier.
  5. Freeze the truffles for 30 minutes.

For the Coating

  1. Add the chocolate and oil to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
  2. Dip each truffle into the melted chocolate and place back onto the baking tray.
  3. Before the chocolate sets, sprinkle with lemon zest if desired.

Notes

Truffles can be kept in an airtight container at room temperature for 3-4 days, or refrigerated for up to 2 weeks. They also freeze well for up to 2 months. Thaw overnight in the fridge.

Nutrition Information:
Yield: 22 truffles Serving Size: 1 truffle
Amount Per Serving: Calories: 245Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 22mgSodium: 35mgCarbohydrates: 22gFiber: 0gSugar: 22gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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