Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

3 Ingredient Lemon Truffles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 20 reviews

  • Author: Maggie
  • Total Time: 19 minutes active + 1 hour chilling + 20 minutes freezing
  • Yield: 20 servings
  • Diet: Vegetarian

Description

These 3 Ingredient Lemon Truffles are a simple yet elegant treat featuring a creamy lemon-infused white chocolate ganache center coated in smooth white chocolate. Perfect for lemon lovers, these truffles combine rich sweetness and citrus zest in bite-sized delights, made with minimal ingredients and straightforward steps, ideal for any occasion or gifting.

Ingredients

Truffle Filling

  • 2 cups (342 g) white baking chips
  • 2 fl oz (59 ml) heavy cream
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp lemon zest

Coating

  • 2 1/2 cups (427 g) white baking chips
  • Optional: coconut oil, 1 tsp increments as needed for thinning chocolate

Instructions

  1. Melt Initial Chocolate and Combine Lemon: Place 2 cups of white baking chips in a microwave-safe bowl. Heat heavy cream in the microwave until very hot but not boiling. Pour the hot cream over the white chocolate and stir gently with a spatula to start melting. Microwave the mixture for 15–20 seconds more if needed, stirring until the chocolate is fully melted and smooth. Stir in the lemon juice and zest at the end carefully to avoid seizing the chocolate.
  2. Set the Mixture: Transfer the lemon chocolate mixture to the refrigerator to set for about 1 hour, allowing it to firm up enough to be scooped and rolled. If too firm, let it sit briefly at room temperature.
  3. Scoop and Shape Truffles: Use a 1 tbsp cookie scoop to portion the firm mixture, then roll each scoop between your palms to form smooth balls. Place the balls on a parchment-lined baking sheet, leaving space between each.
  4. Freeze the Truffle Balls: Place the shaped balls in the freezer until fully solid, approximately 15–20 minutes.
  5. Prepare Coating Chocolate: Place the remaining 2 1/2 cups white baking chips in a microwave-safe bowl. Heat in 15–30 second bursts, stirring between each, until the chocolate is fully melted and smooth. Optionally, mix in coconut oil a teaspoon at a time for a thinner, smoother coating.
  6. Coat the Truffles: Remove frozen truffle balls from the freezer. Using two forks or a dipping tool, dip each ball into the melted white chocolate, fully covering it. Shake off excess chocolate gently and place the coated truffles on the parchment paper. Wipe off chocolate pooling beneath them for a cleaner finish.
  7. Decorate (Optional): Add toppings such as chocolate drizzle, sprinkles, lemon zest (make sure dry), or edible gold dust to decorate as desired.
  8. Chill and Store: Chill the coated truffles in the refrigerator until the chocolate coating is fully set. Store in an airtight container in the fridge until ready to serve.

Notes

  • Add lemon juice only at the end of melting to prevent chocolate seizing.
  • Use a microwave-safe bowl and stir frequently when melting chocolate to prevent scorching.
  • Adjust coconut oil quantity carefully to avoid overly thin coating.
  • Ensure lemon zest is dry before using as decoration to prevent sogginess.
  • Store truffles refrigerated for optimal freshness and texture.
  • Prep Time: 10 minutes
  • Cook Time: 9 minutes
  • Category: Dessert
  • Method: Microwave Melting and No-Cook
  • Cuisine: American

Find it online: https://recipeworthsaving.com/3-ingredient-lemon-truffles-recipe/