These Fresh Lemon Truffles are creamy confections with a bold citrus flavor. Rolled in sugar or dipped in dark chocolate ~ they make an unexpectedly light and bright homemade candy for chocolate and citrus lovers alike.
Lemon truffles are a tough nut to crack
It’s hard to get the true flavor of fresh lemon into a classic creamy ganache that will firm up enough to scoop and roll. Most recipes yield a wimpy, fake taste at best ~ some use zest, some use flavoring, some use cake mix (huh?) But the bright flavor of real lemon married with the mouthfeel of a classic creamy truffle is so mind blowing, so irresistible, so utterly enchanting, that it’s worth the trial and error to get it right.
So here’s my take on a really lemony lemon truffle. This recipe is made with fresh lemon juice, heavy cream, white chocolate (or confectionery,) some powdered sugar for stability, and a touch of lemon extract. I’ll show you how to roll them in sugar (granulated or powdered,) or dip them into dark chocolate for a decadent lemony treat. Whatever way you roll, these truffles are epic.
The dark chocolate enrobed version is inspired by classic candy shop truffles…I’m always the one picking through the box hunting for a tart lemon buttercream, but I’m most often disappointed. If you ask me the combination of lemon and dark chocolate is one of the most sophisticated flavor combos out there. I’ve featured it before in my MEYER LEMON FILLED CHOCOLATES, which are an easy molded chocolate with a more liquid lemon filling.
But chocolate isn’t the only game in town with these tart lemon truffles. For a super easy treat you can just roll them in sugar. Both powdered and granulated works ~ they look like little snowballs!
TIP: It’s important to keep the truffles refrigerated because they’ll soften in warm room temperatures. I think the flavor is better when they’re chilled, anyway!
Inexpensive Candy Dipping Tools are nice to have around, and make dipping these truffles in chocolate an easy process.
more homemade candy to try
- Grandma Kathy’s Homemade Turtle Candy Recipe
- Easy Microwave Peanut Brittle
- Mom’s Easy Fudge Recipe
- Peppermint Mocha Bark
- Amish White Cashew Clusters
Fresh Lemon Truffles
for sugar coated truffles
- 1/2 cup granulated or confectioner’s sugar
for chocolate dipped truffles
- 24 ounces semi sweet or dark chocolate chips or finely chopped chocolate of your choice
- Put the cream in a glass microwave safe bowl and microwave on high for a minute, or until it comes to a boil.
- Add the white chocolate, cover with plastic, and let sit for 10 minutes. Stir until the chocolate is melted and smooth. If necessary, put the bowl back in the microwave for 15 seconds to fully melt the chocolate. Don’t over do the heat or the chocolate will scorch.
- Stir in one cup of the sugar, then the lemon juice and extract and blend well. Stir in the rest of the sugar and mix until smooth. Cover and refrigerate for 2 hours, or until firm enough to scoop.
FOR SUGAR COATED TRUFFLES
- Use a small 1 inch cookie scoop to portion out the truffle mixture, and roll gently and quickly with your hands to form a smooth round ball. Work quickly because the warmth of your hand will soften the truffle.
- Roll each ball in either granulated or confectioner’s sugar. Put them in the refrigerator until you are ready to eat them, and serve chilled.
FOR CHOCOLATE COATED TRUFFLES
- For chocolate dipped truffles you’ll want the truffles to be extra cold, so I put the balls in the freezer for an hour before I dip them.
- If you want to coat all the truffles you’ll need 24 ounces of chocolate. I think it’s easier to split the chocolate in half and work in 2 batches. Microwave 12 ounces of chocolate in a microwave safe bowl on high for one minute. Remove and stir the chocolate. You will probably need to heat it for another 20 seconds, then stir again to melt all the chocolate. Let the chocolate cool for 15 minutes before dipping.
- Use a fork or candy dipping tool to dip the cold truffles into the chocolate and then on to a parchment lined surface. Let them harden at room temperature, then refrigerate until serving.
- Try using lime instead of lemon.
- Decorate the truffles with a little bit of zest if you like.