Creamy Lemon Truffles Recipe

Introduction

Creamy Lemon Truffles are a delightful treat that combine tangy citrus with rich, smooth textures. Perfect for a light dessert or a fancy snack, these truffles offer a fresh twist on traditional chocolate confections. Whether you prefer dairy or plant-based, they’re easy to whip up and customize.

Ingredients

• 4 oz cream cheese (or coconut butter for dairy-free)
• 2 tbsp butter (or extra coconut butter for plant-based)
• 3 tbsp powdered sugar (or erythritol for keto-friendly)
• Zest of one lemon (fresh for best flavor)
• 3 oz white chocolate chips (optional, for coating)
• Optional: A drop of natural yellow food coloring or a pinch of turmeric

Instructions

1. Step 1: Bring the cream cheese and butter to room temperature until softened.
2. Step 2: Blend all ingredients except the white chocolate using a hand mixer for the smoothest results. Stirring with a fork works too but won’t be as creamy.
3. Step 3: Spread the mixture into a small container or freeze for a few minutes until firm enough to scoop into balls.
4. Step 4: Use a mini cookie scoop to form balls and place them on a parchment-lined plate. Freeze until firm.
5. Step 5: If using, melt the white chocolate and stir in ½ teaspoon of oil for a smoother coating.
6. Step 6: Dip each truffle in the melted chocolate and place back on the parchment paper. Allow to set.
7. Step 7: Once the chocolate has hardened, cut each truffle in half for bite-sized treats.
8. Step 8: Store in the refrigerator or freezer for freshness.

Tips & Variations

• For a dairy-free version, substitute cream cheese and butter with coconut butter and ensure the white chocolate chips are vegan.
• Add a drop of natural yellow food coloring or a pinch of turmeric to enhance the lemony color without affecting flavor.
• Use erythritol instead of powdered sugar for a keto-friendly treat.
• If you don’t have a mini cookie scoop, use a teaspoon to shape the truffles evenly.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week or in the freezer for up to one month. When ready to enjoy, allow refrigerated truffles to come to room temperature for a few minutes. Frozen truffles can be thawed in the fridge overnight or at room temperature for about 20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the white chocolate coating?

Yes, you can enjoy these truffles without the chocolate coating for a more natural lemon flavor and softer texture.

How do I make these truffles vegan?

Use coconut butter in place of cream cheese and butter, and select vegan white chocolate chips or omit the coating altogether.

Creamy Lemon Truffles Recipe

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★★★★★

4.8 from 129 reviews

These Creamy Lemon Truffles are delicate, tangy, and smooth treats perfect for any occasion. Made with cream cheese, butter, and fresh lemon zest, these truffles offer a refreshing citrus flavor with a luscious creamy texture. Optionally coated in white chocolate for an extra layer of sweetness and elegance, they make a delightful homemade dessert or gift. The recipe is easy to follow, requiring no baking, making it ideal for quick indulgences or sophisticated parties.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Yield: 12 truffles (approximately) 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Truffle Mixture

• 4 oz cream cheese (or coconut butter for dairy-free)
• 2 tbsp butter (or extra coconut butter for plant-based)
• 3 tbsp powdered sugar (or erythritol for keto-friendly)
• Zest of one lemon (fresh for best flavor)

Coating (Optional)

• 3 oz white chocolate chips
• ½ tsp oil (to smooth the coating)

Optional Coloring

• A drop of natural yellow food coloring or a pinch of turmeric

Instructions

1. Soften Dairy Ingredients: Bring the cream cheese and butter to room temperature until they are softened, making it easier to blend the mixture smoothly.
2. Blend Ingredients: Using a hand mixer, blend the cream cheese, butter, powdered sugar, lemon zest, and optional food coloring or turmeric together until smooth and creamy. Alternatively, stir with a fork though results will be less smooth.
3. Chill Mixture: Spread the blended mixture into a small container and place in the freezer for a few minutes until firm enough to handle and scoop into balls.
4. Form Truffle Balls: Use a mini cookie scoop to portion out the mixture into small balls. Place them on a parchment-lined plate and freeze until fully firm.
5. Melt Chocolate Coating: If coating the truffles, gently melt the white chocolate chips and stir in ½ teaspoon of oil to achieve a smooth, pourable consistency.
6. Coat Truffles: Dip each chilled truffle ball into the melted white chocolate coating, then place them back onto the parchment paper to set.
7. Cut and Serve: Once the chocolate has hardened, cut each truffle in half for bite-sized portions and easier serving.
8. Store Properly: Keep the truffles refrigerated or frozen to maintain freshness and texture until ready to serve.

Notes

• For a dairy-free or vegan version, substitute cream cheese and butter with coconut butter and use a non-dairy white chocolate alternative if coating.
• The powdered sugar can be swapped with erythritol to make the recipe keto-friendly.
• Adding a drop of natural yellow food coloring or turmeric enhances the lemony appearance but is optional.
• Truffles can be stored in the refrigerator for up to 1 week or frozen for up to 1 month.
• Scooping with a mini cookie scoop ensures uniform truffle sizes for even setting and presentation.

Keywords: lemon truffles, creamy truffles, no-bake truffles, white chocolate, lemon dessert, easy truffles, homemade candy