Creamy Lemon Truffles Recipe
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.
- 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
Scale
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
- Soften Dairy Ingredients: Bring the cream cheese and butter to room temperature until they are softened, making it easier to blend the mixture smoothly.
- 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.
- 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.
- 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.
- 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.
- Coat Truffles: Dip each chilled truffle ball into the melted white chocolate coating, then place them back onto the parchment paper to set.
- Cut and Serve: Once the chocolate has hardened, cut each truffle in half for bite-sized portions and easier serving.
- 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
Find it online: https://kochenmitviktoria.com/creamy-lemon-truffles-recipe/
