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Every year, I make a TON of homemade candy. I like to add new flavors occasionally and this white chocolate lemon truffle recipe was my new flavor last year.
I had never attempted white chocolate truffles before and was a bit nervous. Honestly, though, the recipe is very similar to a traditional chocolate truffle.
In my opinion, this lemon truffle is honestly one of my favorite holiday candy recipes now. It is incredibly easy and the lemon flavor is delicate and not overpowering.
Table of Contents
Tips for Making These Homemade Truffles
Okay, making homemade truffles is seriously easy, however, there are a few secrets I have learned over the years. Most of the time involved is just rechilling the chocolate mixture before you roll them.
If you want to give these lemon truffles as a gift, plan ahead. The white chocolate mixture will need at least 3 to 4 hours to chill at the bare minimum.
Here are a few tips to help you make this white chocolate lemon truffle recipe quickly and easily!
Pour the ganache into a shallow glass bowl and refrigerate until firm. Do not try to work with white chocolate that is not completely set up. It will not end well.
Roll the lemon truffles in sparkling white sugar. You can roll them in powdered sugar, however, I don't think they are quite as pretty.
Store at room temperature for up to 2 weeks.
Giving Homemade Candy As Gifts
If you want to give homemade candy as gifts this year, I have LOTS of recipes for you to try! Here are a few of my favorite homemade candy recipes:
Easy Mint Truffle Recipe For Serious Chocolate Lovers!
Bourbon Ball Recipe Full of Rich, Smooth Bourbon!
Chocolate Chip Cookie Dough Truffle Recipe
I tend to like ball-shaped candies that I can put into candy boxes and present to friends, neighbors, teachers, and even the kids' bus driver.
You can also make my all-time favorite homemade caramel recipe. Once they are firm, wrap them in candy foil and give them as gifts!
White Chocolate Lemon Truffle Recipe
These homemade lemon truffles are creamy and rich, with a lovely fresh lemon flavor. If lemon isn't your favorite flavor, you can use this same white chocolate truffle recipe but swap out the flavors a bit.
Use orange zest and orange oil.Or use peppermint oil and roll in crushed candy canes. It is really quite flexible!
Yield: 3 dozen
White Chocolate Lemon Truffle Recipe
Love homemade candy? Want to make lemon truffles? Here are a few tips to help you make this white chocolate lemon truffle recipe quickly and easily!
Prep Time3 hours
Total Time3 hours
Ingredients
10 ounces white chocolate, chopped
2 tablespoons butter
6 tablespoons heavy cream
1 teaspoon corn syrup
4 to 5 drops pure lemon oil
the zest of half a lemon
white sanding sugar for coating
Instructions
Finely chop the white chocolate.
Heat the cream in a double boiler.
Add butter, corn syrup, and chocolate to cream. Stir frequently until smooth.
Add natural lemon flavor oiland lemon zest. Stir
Pour the ganache into a shallow glass bowl and refrigerate until firm. (Minimum 3 hours or overnight)
Scoop and roll thetruffles using a small cookie scoop. Place on parchment paper.
Roll the lemon truffles in sparkling white sugar. You can roll them in powdered sugar, however, I don't think they are quite as pretty.
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She has two college aged kids, one husband and more pets than she will admit to. She earned her BS in Microbiology at the University of New Hampshire but left her career in science to become a stay at home mom. Years of playing with LEGO and coloring with crayons had her craving a more grown up purpose to her life and she began blogging and freelance writing full time. You can learn more about her HERE.
For the glaze, combine chopped white chocolate and lemon juice in a bowl and place it over a saucepot with ½ inch of barely simmering water.Stir until smooth and glossy. You can also do this in the microwave, but make sure to stop every 15-20 seconds to stir so it doesn't burn.
What is this? Refrigerate the mixture to help it firm up, then scoop the mixture into little balls. You can finish the truffles by dusting them in crushed candy canes, ground-up nuts, or cocoa powder. Or, if you're brave, temper another batch of chocolate and dip them in it to coat.
Measure the rum, raisins, jam, biscuits and cake into a large bowl. Add the melted chocolate and mix together very thoroughly until all of the mixture is covered in chocolate. Shape into about 40 little truffle balls and roll each one in the chocolate vermicelli strands. Place in the petit four cases.
But, if for some reason you've made your ganache too thick, because you've added too much chocolate or not enough cream or a liquid, first of all, warm up your chocolate ganache to loosen up the texture and then add cream or the other liquid of your choice.
But lemon juice is not safe to use on all surfaces and fabrics and, critically, it should never be mixed with chlorine bleach, nor with products that contain bleach, as the combination creates dangerous toxic fumes.
Lemon and chocolate, especially a smooth dark chocolate, is a match made in sensory heaven. An ingredient so rich and all-encompassing, paired with an ingredient so sharp and refreshing, is one that my palate just can't get enough of.
Know this: Chocolate hates to be overheated! High heat first breaks apart and then forces together chocolate's three elements — sugar, cocoa, and fat. Instead of calmly settling into a liquid emulsion, the cocoa and fat cluster in tight little groups, refusing to disperse.
Full-fat coconut milk or a blend of coconut milk and coconut cream are an ideal substitute for heavy cream. The truffles in this photo are made from canned coconut milk; I recommend choosing a brand that is in a container that doesn't contain BPA.
Homemade chocolate truffles are named after truffles because of the striking resemblance with the original truffle mushrooms. While one is the expensive fungus that grows underneath the oak trees, the other Is the intricate chocolate ganache coated in tempered chocolate as a chocolate coating.
You can also infuse oil with truffle flavor by putting a screw in the cap of a mason jar, and screwing the truffle onto it, then closing the jar filled with oil not coming up far enough to touch the truffle. Cheesecloth can also be used. This won't make as strong of an infusion as sliced truffles, but it's cheaper.
Use a higher chocolate-to-cream ratio to produce a thicker ganache. Milk chocolate, white chocolate, and compound chocolate all melt down to a thinner consistency than dark chocolate does. For a thicker ganache, like for truffles, use a 2:1 ratio of chocolate to cream.
Chocolate chips are great for recipes like chocolate chip cookies where we want the chips to stay mostly intact, but here want to reach for quality chocolate bars which are sold as 4 ounce bars in the baking aisle. Use milk chocolate for sweeter truffles or semi-sweet/dark chocolate for extra rich truffles.
Reversing the reaction means adding just enough water (or other liquid) to dissolve most of the sugar and cocoa particles in the seized chocolate clumps. It's easy to do: Simply add boiling water to seized chocolate, 1 teaspoon at a time, and stir vigorously after each addition until the chocolate is smooth.
Oil-based flavorings, sometimes called “candy flavoring” or “chocolate flavoring,” can be added directly to melted chocolate without causing it to seize. The best way to determine if you have the right flavoring is to read the ingredient list.
A small amount of oil (like vegetable or canola oil) or butter can be added to the white chocolate as it's melting. The oil or butter will help to thin the melting chocolate, creating a perfect consistency for dipping or drizzling. I recommend using 2 teaspoons of oil or butter for every 8 ounces of chocolate.
Magnesium, calcium, and potassium are all found in white chocolate, and they can help regulate your blood pressure, help your blood vessels, support bone health, and even improve your digestive system. Additionally, it contains zinc which helps boost immunity and iron for healthy red blood cell production.
Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.
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