No-Bake White Chocolate Lemon Truffles

Hello dear readers, it’s Amelia here—mom of two, kitchen tinkerer, and big believer that desserts don’t have to be complicated to be memorable.

The day I discovered these White Chocolate Lemon Truffles, it was one of those quiet afternoons at home: the kids were happily playing, the hum of the kitchen appliance in the background, and a fresh lemon perched on the counter gleaming like a little burst of sunshine. I thought, why not turn this bright, zesty fruit into something rich and decadent?

One hour later, I was rolling silky-smooth ganache balls, dusting them in powdered sugar, and delivering smiles all around. These truffles became an instant favorite in our home—perfect for a cozy dessert after dinner, a sweet gift for friends, or even a little “just because” treat.

Why This White Chocolate Lemon Truffles Recipe Is Great

What makes these white chocolate lemon truffles special—beyond their lemony pop and creamy texture—is how quickly they come together and how they strike that perfect balance between indulgence and freshness. Many truffle recipes feel like they require pro-level skills, yet this one uses everyday ingredients and simple steps to deliver something really elegant. I’ve given this version to friends and they always ask, “Did you bake these?” The answer: nope, just a little chill time (and a lot of joy).

The benefits:

• Simple, no-fuss process: you don’t need a candy thermometer or fancy equipment.
• Bright lemon flavor + white chocolate richness: the citrus cuts through the sweetness and leaves you with a clean finish.
• Great for gifting or dessert tables: they’re small, elegant, and look like you spent hours when you really spent 30 minutes plus cooling time.
• Customizable: you can dress them up (food dye for a sunny hue, toppings, coatings) or keep them minimal for a refined look.

Tips from my experience: use a high-quality white chocolate (it matters for texture). Zest the lemon carefully (avoid the white pith!) for maximum flavor. And once your ganache chills, shape it quickly—your hands will warm the mixture if you linger.

Ingredients Breakdown (with Substitutions)

Here’s a dive into what you’ll need and how you can tweak things:

• 10 oz white chocolate chips (1 ¼ cups) – This is the heart of the truffle. Choose a good brand with a creamy mouthfeel. If you only have white chocolate bars, chop them finely and use approximately the same weight.
• 3 tbsp unsalted butter – Adds richness and helps with melt and set. If you only have salted butter, reduce added salt elsewhere.
• 3 tbsp heavy whipping cream – For the ganache’s silky texture. You could try a 35% cream substitute, but the final set may be a little softer.
• 1 lemon, zested and juiced – Fresh lemon gives the most vibrant flavor. The zest and juice together give aroma and brightness. If you’re in a pinch, you could use 1½ tbsp lemon juice + ½ tbsp zest—but the zest really elevates it.
• ¼ cup powdered sugar (for coating) – Gives the truffles a pretty finish and adds a bit of sweet contrast. You could substitute with cocoa powder (for a white chocolate-cocoa twist) or finely crushed pistachios for texture.
• 2–3 drops yellow food coloring (optional) – Purely aesthetic. If you prefer natural, skip it—and you’ll end up with elegant ivory truffles instead of bright yellow.

Substitution Ideas:

• Vegan/dairy-free: Use dairy-free white chocolate (check that it’s melting quality), vegan butter and a plant-based heavy cream. Keep everything chilled slightly longer.
• Flavor twist: Swap lemon juice for orange or lime for a different citrus note. Or add a teaspoon of limoncello (for an adult version) instead of plain lemon juice.
• Coating variations: Instead of powdered sugar, roll them in crushed freeze-dried raspberries, finely chopped nuts, or white chocolate shavings for texture and visual appeal.

How to Make White Chocolate Lemon Truffles

Let’s walk through this together—slowly, with intention.

1. Prepare the white chocolate: Place the white chocolate chips in a medium heat-proof bowl and set aside.
2. Make the cream mixture: In a medium saucepan, combine the unsalted butter, heavy whipping cream, and lemon zest. Warm over medium heat until the butter melts and you begin to see small bubbles around the edges—do not let it come to a full boil. Immediately remove from heat.
3. Combine with chocolate: Strain the hot cream-butter-zest mixture through a fine mesh strainer directly over the bowl of white chocolate. Let it sit for 1–2 minutes so the chocolate softens. Then whisk gently but steadily until the mixture is fully melted and smooth.
4. Add lemon juice and optional color: Stir in one tablespoon of fresh lemon juice and the 2–3 drops of yellow food coloring (if using). Mix until well combined.
5. Chill the ganache: Cover the bowl and refrigerate for 1 to 2 hours, until the ganache is firm enough to scoop and shape.
6. Shape the truffles: Use a tablespoon-sized scoop or small spoon to portion out the chilled ganache. Quickly roll each portion between your hands to form smooth balls and place them on a plate or baking tray.
7. Coat in powdered sugar: Roll each truffle in powdered sugar until evenly coated. You could also toss in crushed nuts or sprinkles if you like.
8. Chill before serving: Place the truffles on the tray or plate and refrigerate for at least 30 minutes to set before serving.

Prep Time: ~30 minutes
Cooking Time: ~10 minutes
Total Time: ~2 hours 40 minutes (including chill time)
Servings: ~12 truffles
Calories (~): ~120 kcal per truffle

Variations & Storage for White Chocolate Lemon Truffles

Variations

• Boozy lemon: Replace the lemon juice with 1 Tbsp of limoncello for an adult twist.
• Nutty coating: After rolling, coat some truffles in finely chopped pistachios or toasted almonds for a crunchy finish.
• Citrus swap: Try lime or orange instead of lemon for a different flavor profile.
• Dark chocolate shell: Chill the ganache, roll into balls, then dip in melted dark chocolate and set for a two-tone look (white chocolate interior, dark exterior).
• Festive colors: Use pastel food coloring or edible gold dust for special occasions.

Storage

• Refrigerator: Store in an airtight container in the fridge for up to 5 days. Many sources note up to a week. Tasting Table+2Kitchen Fun With My 3 Sons+2
• Freezer: Roll un-coated truffles, freeze on a baking sheet, then pack in a freezer-safe bag for up to 1 month. Thaw in the fridge before coating or serving. That Oven Feelin+1
• Serving tip: For best flavor and texture, remove from fridge about 10 minutes before serving so they soften slightly.

Serving Ideas

• Serve on a dessert platter alongside cookies and mini-desserts for a party.
• Place each truffle in a mini paper liner and package as a gift (perfect for holidays, birthdays, or “thanks” treats).
• Pair with a lemon-peppermint tea or sparkling water with lemon for a refreshing contrast.
• Use these as elegant favors at showers, weddings, or holiday gatherings.

Festive FAQ — White Chocolate Lemon Truffles

I hope this recipe brings a sunny, sweet moment into your kitchen—whether you’re rolling truffles alongside your little ones, prepping them as a heartfelt gift, or simply treating yourself after a long day. For more dessert inspiration, you might also love my takes on Christmas Cinnamon Rolls, Marshmallow Fluff Fudge, or No-Bake Orange Creamsicle Truffles. And don’t forget to check out my Pinterest and Facebook pages for sneak peeks, behind-the-scenes, and what’s cooking next. Happy truffle-making, friends!

White Chocolate Lemon Truffles

These silky, zesty White Chocolate Lemon Truffles come together easily with simple ingredients and deliver a bright, creamy bite perfect for gifting, parties, or a personal treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 2 hours hrs 40 minutes mins

Course Candy, Dessert, Snack

Cuisine American, European

Servings 12 truffles

Calories 120 kcal

Ingredients

  

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• 10 oz white chocolate chips or chopped white chocolate bars (about 1¼ cups)
• 3 tablespoons unsalted butter
• 3 tablespoons heavy whipping cream
• 1 lemon, zested and juiced use fresh for best flavor
• 1 tablespoon lemon juice from the zested lemon
• ¼ cup powdered sugar for coating
• 2 to 3 drops yellow food coloring optional, for color

Instructions

 

• Place the white chocolate chips or finely chopped white chocolate in a medium heat-proof bowl. Set aside.
• In a medium saucepan, combine butter, heavy cream, and lemon zest. Heat over medium until butter melts and small bubbles form around the edge. Do not boil.
• Strain the hot cream mixture through a fine mesh sieve over the white chocolate. Let sit for 1–2 minutes to soften the chocolate.
• Whisk the mixture gently until fully melted and smooth.
• Stir in 1 tablespoon of fresh lemon juice and food coloring (if using). Mix until evenly combined.
• Cover the bowl and refrigerate for 1 to 2 hours, or until the ganache is firm enough to scoop.
• Scoop tablespoon-sized portions and roll quickly between your palms to form balls. Place on a plate or tray.
• Roll each truffle in powdered sugar (or other coating of choice) until fully coated.
• Chill the coated truffles for at least 30 minutes before serving.

Notes

For best results, use high-quality white chocolate. Avoid boiling the cream to preserve texture. Truffles can be stored in the fridge for up to 5 days or frozen (uncoated) for up to a month. Optional coatings include cocoa powder, crushed nuts, or freeze-dried fruit. For a twist, substitute lemon with lime, orange, or limoncello.

Nutrition

Calories: 120kcalCarbohydrates: 12gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 10mgSodium: 10mgPotassium: 35mgSugar: 11gVitamin A: 150IUVitamin C: 1mgCalcium: 30mgIron: 0.1mg

Keyword easy candy recipe, Homemade Truffles, lemon dessert, Spring Treat, White Chocolate Lemon Truffles

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