These White Chocolate Lemon Truffles are one of my favorite little fridge treats when I want something sweet but not too filling. The combination of creamy white chocolate with bright lemon is the perfect combination — sweet, tangy and just a touch decadent.
I began making these a few years ago during the holidays as gifts and now they are a staple in our house all year long. My daughter refers to them as “lemon clouds,” which I have to say seems on point — they are soft, velvety and melt in the mouth. These are going to be a hit if you love lemon desserts like my Lemon Bars or Mini Lemon Cheesecakes!
They’re really easy to make — just a few simple ingredients and time in the fridge. I prefer to roll them in powdered sugar, for that pretty snowy look, but you could also use coconut or crushed freeze-dried raspberries if you’re feeling fancy.
Why You’ll Love It:
What I love is that they are so easy. A few pantry staples, a little time to chill and you’ve got a batch of delicate, lemony bites that seem like the kind of thing you’d find hovering in a fancy bakery case. They’re also a lovely homemade gift — just tuck them in a little tin or bundle them in parchment and ribbon!
Bold Flavor: The bright lemon zest and extract contrast with the heavy smoothness of the white chocolate.
Fewer Ingredients in a High Brow Form: You can produce truffles that lend themselves to a very gourmet evening with just a few ingredients.
For Any Occasion: Share at parties, make as gifts, or enjoy as a personal treat.
Key Ingredients:
White Chocolate Chips — These form the creamy base of the truffles. If you’re using white chocolate, use the highest quality white chocolate you can find for the best flavor + the best texture.
Butter: Adds fat, and combined with the cornstarch creates the smooth, melt-in-your-mouth texture.
Lemon Zest — Adds a natural citrus scent and flavor to the butter and cream.
Heavy Whipping Cream: Mixes with the butter for a lovely, smooth mixture.
Lemon Oil: Intensifies the citrus notes, giving these truffles a brightness that you just can’t resist.
Yellow Food Coloring (Optional): Imparts a bright lemon-nuanced hue to the truffles. Avoid it if you desire a more natural appearance.
Powdered Sugar: Give a crispy sweet top layer, which lifts the citrusy flavor and reduces stickiness.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Would you like to save this?
Just drop your email here and I'll send it right away!
Let’s Make These Beauties!
First things first – grab a medium bowl and measure out your white chocolate chips. This will be waiting for all that lemony goodness we’re about to create!
In a small saucepan, melt your butter over medium heat until it’s completely liquid. This is where the magic happens – add in that fresh lemon zest and watch as your kitchen fills with the most amazing citrus aroma! Trust me, it’s heavenly.
Pour in the heavy cream and continue stirring. You’re looking for tiny bubbles to form around the edges – that’s your sign it’s ready! Don’t let it come to a full boil.
Now comes my favorite trick – strain this hot mixture through a fine-mesh sieve directly onto your white chocolate chips. This removes the zest pieces while keeping all that incredible lemon flavor we’ve infused. Add the lemon extract for an extra pop of citrus, and if you’re feeling fancy, a few drops of yellow food coloring for that sunshine look!
Gently stir until everything is smooth and glossy. The warmth of the butter mixture will melt those chocolate chips perfectly.
Cover your bowl and pop it in the fridge for about 30 minutes. While you’re waiting, catch up on your favorite show (I just binged the latest season of Bridgerton!) or throw in a load of laundry.
Once firm, use a teaspoon to scoop out little portions and quickly roll them between your palms to form cute little balls. I like to keep these on the smaller side – perfect two-bite treats!
The Finishing Touch
And now the best part that makes these truffles so special! Take some powdered sugar—about 1/4 cup and put it in a shallow dish. I love using a small pie plate for this — it gives lots of room to roll but not make a mess all over my countertops!
Once so, delicately roll each truffle in the powdered sugar until they are well covered. They’ll be little snowballs with a sunshine surprise on the inside! It is kid-friendly so sometimes my daughter helps out with this part (expect powdered sugar fingerprints around the kitchen, though 😉).
Place your sugar-coated beauties in a single layer on a baking tray lined with parchment paper. Return them to the fridge for at least 30 minutes more. This extra chilling time is a real benefit for them, because it helps them firm up and lets all those great flavors meld.
When you’re ready to serve, plate them beautifully on a pretty platter or pack them into cutesy little boxes tied with ribbon if you’re gifting them. I made these for a neighbor who had surgery and she said they brightened her entire week!
They are also wonderfully versatile — fantastic with your afternoon tea, as a lovely end to a dinner, even in the morning with a cup of coffee (I won’t tell!). You can serve them chilled straight from the refrigerator or allow them to come to room temperature, for a softer bite.
Make It Your Own!
You could roll these in powdered sugar, crushed graham crackers, or even finely chopped nuts for extra texture. Sometimes I add a tiny pinch of sea salt on top for that sweet-salty contrast that’s absolutely divine!
My kids devoured these in record time, and my husband (who claims he’s “not a dessert person”) somehow managed to eat four in one sitting! 😂
Enjoy these special treats without a hint of guilt – life’s too short not to indulge in a little lemony bliss now and then!
Serving Suggestions: Because Presentation Matters
-
Entertaining? Stack them on a tiered dessert tray next to tea or bubbly for major brunch energy.
-
Gifting? Pack them in parchment-lined tins or cute kraft boxes with ribbon. They look way fancier than they are.
-
Weekday Self-Care? Keep a stash in the fridge for spontaneous sweet-tooth emergencies. You’re welcome.
Storage Tips (and a Few Tricks)
-
Refrigerate: Airtight container. Good for up to a week—though they rarely last that long.
-
Freeze: Yep! Flash freeze them first on a tray, then transfer to a sealed container. Keeps up to a month.
-
Make-Ahead Move: You can prep the chocolate mix a couple days in advance and roll when you’re ready.
Want to Mix It Up? Try These Variations
Don’t get me wrong—lemon and white chocolate are a dream team. But if you’re feeling adventurous:
-
Coconut Lemon Truffles – Roll ’em in shredded coconut for a tropical spin.
-
Lemon-Lavender – Infuse the cream with a pinch of culinary lavender before mixing. Think spa day meets dessert.
-
White Chocolate Lime – Sub lemon with lime zest and juice. It’s like summer in a bite.
-
Dark Chocolate Lemon – More intense, less sweet—but still citrusy and satisfying.
-
Ginger-Lemon – A pinch of ground ginger adds warmth and complexity. Perfect for fall or holiday vibes.
Final Thoughts (And a Warning)
These truffles are dangerously addictive. Make a batch for friends, and you might end up keeping half “for quality control.” They’re bright and buttery, rich but refreshing—like that perfect outfit that works for brunch and date night.
Honestly, these are more than just treats—they’re little bites of joy. Simple to make, impossible to forget.
So go ahead—grab that whisk, zest that lemon, and treat yourself. You’ve earned it.
Craving more citrusy treats? Try an Orange Creamsicle Fudge for a nostalgic twist or Lemon Poppy Seed Cookies for that bakery-fresh feel.
White Chocolate Lemon Truffles: A Citrus-Inspired Sweet Treat
Ingredients
- 1 cup white chocolate chips
- 1/4 cup butter
- zest of 1 lemon
- 3 tbsp heavy whipping cream
- 1/2 tsp lemon extract
- 2-3 drops yellow food coloring optional
- 1/4 cup powdered sugar for coating
Instructions
- Place 1 cup of white chocolate chips into a medium-sized mixing bowl and set aside for later use.
- In a small saucepan, melt 1/4 cup of butter over medium heat. Stir in the zest of 1 lemon to infuse the butter with citrus flavor. Add 3 tablespoons of heavy whipping cream and heat until tiny bubbles appear around the edges, just before boiling.
- Pour the hot butter and cream mixture through a fine-mesh sieve into the bowl of white chocolate chips to remove the zest. Add 1/2 teaspoon of lemon extract and 2-3 drops of yellow food coloring (optional). Stir gently until the chocolate chips are melted and the mixture is smooth and glossy.
- Cover the bowl with plastic wrap or a lid and refrigerate for about 30 minutes, or until the mixture is firm enough to shape.
- Use a teaspoon to scoop out small portions of the firm chocolate mixture. Roll each portion between your palms to form bite-sized balls, working quickly to prevent melting.
- Place 1/4 cup of powdered sugar into a shallow dish. Roll each truffle in the powdered sugar until evenly coated.
- Place the coated truffles on a parchment-lined tray and refrigerate for at least 30 minutes to firm them up and meld the flavors.
- Arrange the truffles on a serving plate or package them in gift boxes. Serve chilled or at room temperature. These truffles pair perfectly with tea, coffee, or as an elegant dessert.