Lemon Truffles
Creamy no-bake lemon truffles with a smooth cream cheese and white chocolate center, infused with fresh lemon zest and juice, and coated in a silky white chocolate shell.
Equipment
- mixing bowl
- baking sheet
- Parchment paper
Ingredients
Ingredients
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups white chocolate chips, melted
- 1 cup white chocolate chips (for coating)
- Extra powdered sugar or lemon zest for garnish (optional)
Instructions
Instructions
- Beat the softened cream cheese in a large mixing bowl until smooth and creamy.
- Gradually add the powdered sugar, mixing until thick and well combined.
- Stir in the lemon zest, lemon juice, and vanilla extract until evenly incorporated.
- Fold in the melted white chocolate chips and mix until smooth.
- Cover and refrigerate for 1 to 2 hours, or until firm enough to scoop.
- Scoop mixture into bite-sized balls and place on a parchment-lined baking sheet.
- Freeze for 20 to 30 minutes to help them hold their shape.
- Melt the remaining white chocolate chips.
- Dip each truffle into the melted chocolate, coating completely, and return to parchment paper.
- Garnish with powdered sugar or lemon zest if desired.
- Refrigerate for 15 to 20 minutes until the coating is fully set.