February 7, 2015

I’m more of a dark chocolate fan – but the idea of lemon truffles was just too alluring to not try it. They turned out great! I like them lemony – so I used lemon, lemon zest and lemon extract. But if you want more of the white chocolate taste then leave out the lemon extract. They will be quite soft in the beginning. If you like them a bit more firm – leave them without a cover [but still in the fridge] for a few hours.


  • 200g white chocolate
  • 5 tablespoons butter
  • 3 tablespoons heavy cream
  • pinch salt
  • 1 lemon [zest]
  • ½ lemon [juice]
  • 1 teaspoons lemon extract [optional]
  • ½ teaspoon vanilla extract
  • powdered sugar


_ roughly chop chocolate

_ melt chocolate, butter and cream in a water bath

_ stir until smooth

_ stir in salt, vanilla, lemon zest, lemon juice and lemon extract [if you want it to have a potent lemon flavor]

_ transfer to a small bowl

_ leave to cool at room temperature [so the lemon zest can give off its flavor]

_ refrigerate for [at least] 2 hours

_ prepare a shallow bowl with powdered sugar

_ scoop out small portions of chocolate

_ roll into small balls

_ dust them with powdered sugar [brush off excess sugar]

[they start out really soft, but with the powdered sugar and a few hours in the fridge they will firm up]

_ store in an air tight container in the fridge [for up to one week]

_ you may freeze them for longer storage


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