Description
These 4-Ingredient Lemon Truffles are easy to make and offer a delightful burst of citrus flavor, perfect for any occasion.
Ingredients
Scale
- 1½ cups good quality white chocolate, finely chopped
- ¼ cup (60 ml) heavy cream (or coconut cream for dairy-free)
- 3 tbsp fresh lemon juice
- Powdered sugar or fine coconut flakes (for rolling)
Instructions
- Place chopped white chocolate in a heatproof bowl.
- In a small saucepan over medium heat, warm the cream until just beginning to simmer (do not boil).
- Pour hot cream over the chopped white chocolate.
- Let sit for 2 minutes, then stir gently until smooth and fully melted.
- Stir in fresh lemon juice until fully incorporated. The mixture will slightly thicken.
- Cover the bowl and refrigerate for 2–3 hours, or until firm enough to scoop.
- Scoop out small portions using a teaspoon or melon baller.
- Roll into smooth balls between your palms.
- Roll each truffle in powdered sugar or fine coconut flakes until coated.
- Keep truffles chilled in an airtight container for up to 1 week. Serve cold or at room temperature for a softer texture.
Notes
- For a dairy-free option, use coconut cream instead of heavy cream.
- Adjust the amount of lemon juice to taste for more or less tartness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 100
- Sugar: 10g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg