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3 Ingredient Lemon Truffles Recipe

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4.3 from 7 reviews

These 3 Ingredient Lemon Truffles are a delightful and easy-to-make treat combining creamy white chocolate and fresh lemon zest for a perfect balance of sweetness and citrus tang. With minimal ingredients and straightforward steps, these truffles are ideal for any occasion and can be made ahead for convenient serving.

Ingredients

For the Truffle Filling

  • 4 1/2 cups (769 g) white baking chips (divided)
  • 2 fl oz (59 ml) heavy cream
  • 1 tbsp (0.5 fl oz / 15 ml) lemon juice
  • 1 tsp lemon zest

Instructions

  1. Melt Chocolate and Combine with Cream: Add 2 cups of white baking chips to a medium or large microwave-safe bowl. Heat the heavy cream in the microwave until very hot but not boiling, then pour it over the chocolate chips. Gently stir with a spatula to partially melt the chocolate. Heat again in 15-20 second intervals, stirring in between until the chocolate is fully melted and smooth.
  2. Add Lemon Flavor: Gently stir in the lemon juice and lemon zest into the melted chocolate mixture. Make sure to add the lemon at this final step to avoid the chocolate seizing and do not exceed the specified amount to keep ganache consistency firm.
  3. Chill the Mixture: Place the chocolate-lemon mixture into the fridge to set for about 1 hour or until firm enough to scoop and roll. If it becomes too firm, allow it to soften slightly at room temperature.
  4. Form Truffle Balls: Using a 1 tablespoon cookie scoop, portion out the filling. Roll each scoop between your palms to form smooth, round balls. Arrange them on a baking sheet lined with parchment paper, ensuring they do not touch.
  5. Freeze Truffles: Place the truffle balls into the freezer for 15-20 minutes until completely solid.
  6. Melt Remaining Chocolate for Coating: While the truffles freeze, place the remaining 2 1/2 cups white baking chips in a microwave-safe bowl. Microwave in 15-30 second intervals, stirring between, until fully melted and smooth. Optionally, add coconut oil 1 teaspoon at a time to thin the chocolate for easier dipping.
  7. Dip Truffles in Chocolate Coating: Remove truffles from freezer. Using two forks or preferred dipping tools, coat each truffle completely with the melted chocolate. Shake off excess coating and place back onto the parchment paper, wiping the bottom to remove excess chocolate.
  8. Decorate (Optional): If desired, decorate the truffles with chocolate drizzle, sprinkles, lemon zest (completely dry), or edible gold dust for an elegant touch.
  9. Set the Coating and Store: Place coated truffles in the refrigerator until the chocolate coating is fully set. Store the finished truffles in an airtight container in the fridge until ready to serve.

Notes

  • Do not add the lemon juice before the chocolate is melted as it can cause the chocolate to seize.
  • If the truffle mixture becomes too firm to scoop, allow it to rest at room temperature briefly.
  • Add coconut oil to melted chocolate to achieve a thinner coating if desired, which makes dipping easier.
  • Ensure any lemon zest used for garnish is dry to avoid moisture issues on the truffles’ surface.
  • Store truffles refrigerated in an airtight container for freshness.

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