Here’s a crowd-gathering coconut lemon white chocolate truffles recipe that’s creamy, zesty, and sweet perfection. These lemon truffles combine the tanginess of lemon with the richness of white chocolate and coconut for a decadent dessert. Elevate your holidays, brunch, or shower with this unique treat that gets everyone talking and asking for more.
Truffles are so luxurious. Creamy, delectable, and I love how they can be the best finger-food dessert.
They present really well. In fact, whenever I serve these lemon truffles on a wooden board, pretty platter, or in cute cupcake papers, they are so inviting. The taste, well you can never have just one.
The coconut fluffy coating is something that makes you eat with your eyes. Coconut is the right compliment to lemon white chocolate truffles, creating a snowy holiday vibe to Spring time sunshine. It works either way.
Ingredients
Adjust the zest to your preference of tanginess for this lemon white chocolate truffles recipe.
- 3 tbsp (120ml) heavy cream
- 1 tbsp condensed milk
- 1 tablespoon lemon zest (from 1 large lemon, finely grated)
- 1 tbsp freshly squeezed Meyer lemon juice
- 8 oz (225g) high-quality white chocolate, finely chopped – OR 1 cup white chocolate chips, crushed
- 1 tablespoon unsalted butter, softened
- 1/4 teaspoon pure vanilla extract
- Pinch of salt
- 1/2 cup coconut shavings (for coating)
Equipment
- Small saucepan
- Fine mesh sieve
- Clean, dry, heatproof bowl – such as Pyrex
- Plastic wrap
- Parchment paper
- Small cookie scoop or teaspoon
- Mixing whisk
Instructions
- Infuse the Cream with Lemon:
- In a small saucepan, heat the heavy cream, condensed milk, and lemon zest over medium heat until it starts to simmer (do not boil). Remove from heat right away and then let the zest steep in the cream for 5 minutes for maximum flavor.
- Prepare the Chocolate Base:
- Strain the lemon zest out of the cream using a fine mesh sieve. It’s ok if you can’t get it all out.
- Place the cream back on the stove over low flame and add the chopped white chocolate.
- Add the butter, vanilla extract, and pinch of salt.
- Stir right until the chocolate is melted then remove from the flame, and transfer the mixture to a clean, dry, heat proof bowl.
- Add Lemon Juice:
- Wait until the mixture is cooled down and still slightly warm.
- Gradually add the lemon juice, drop by drop. Whisking in slowly at the same time. Be sure you are dropping in a little, whisking it in gently, then adding again until you have incorporated all the lemon juice. Do not rush this step.
- Stop mixing once everything is glossy, smooth, and incorporated.
- Chill the Mixture:
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until the mixture is firm enough to roll.
- Shape the Truffles:
- Using a small cookie scoop or a teaspoon, scoop out small portions of the chilled lemon white chocolate truffles mixture and roll them into balls with your hands. Place them on a parchment-lined baking sheet.
- Coat the Truffles:
- Roll the lemon truffles in fine shredded coconut. For a thicker coating, roll them twice. Add some lemon zest when rolling if you like.
- Set and Serve:
- Refrigerate the coated truffles for 1 hour or until firm. Serve chilled or at room temperature.
Tips
Follow these notes for the best lemon white chocolate truffles.
- Use high-quality white chocolate for the best flavor and texture.
- Adjust the lemon juice or zest to taste—add more for extra tanginess!
- Allow the mix to cool in fridge to almost totally firm before rolling. Then allow to firm after rolling.
- Serve chilled but not super cold. If the truffles are not too cold, the texture will be softer and smoother.
- Store truffles in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month.
Storage
- Store the lemon white chocolate truffles in an airtight container in the refrigerator for up to 1 week.
Add Ins and Variations
- You could use lemon extract if you cannot access fresh lemon.
- Try adding pistachios or walnut to the coating.
- Drizzle with caramel or white chocolate for more indulgence.
- Coat with colorful sprinkles to match holidays or celebrations.
- Adding a touch of natural yellow food dye can enhance the color.
How To Serve Coconut Lemon Truffles
- Chill Before Serving: Ensure that the lemon white chocolate truffles are chilled or allowed to come to room temperature before serving to enhance their creamy texture.
- Presentation: Arrange truffles on decorative platters, a rustic wooden board, or add flowers and color-matching decor for holidays and festive occasions to make them extra visually appealing.
- Accompaniments: Serve with fresh fruit like strawberries for a refreshing contrast.
- Pairing: Consider pairing with a light dessert wine, herbal tea, or a zesty lemonade to complement the flavors.
- Portioning: Offer small plates or napkins for easy handling, making them convenient finger food for guests.
Coconut Lemon White Chocolate Truffles
These lemon truffles combine the tanginess of lemon with the richness of white chocolate and coconut for a decadent and show stopping dessert.
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Rate
Servings: pieces
Calories: 64kcal
Equipment
- Small saucepan
- Fine mesh sieve
- Clean, dry, heatproof bowl – such as Pyrex
- plastic wrap
- Parchment Paper
- Small cookie scoop or teaspoon
- Mixing whisk
Ingredients
- 3 tbsp heavy cream
- 1 tbsp condensed milk
- 1 tablespoon lemon zest from 1 large lemon, finely grated
- 1 tbsp freshly squeezed Meyer lemon juice
- 8 oz high-quality white chocolate, finely chopped OR 1 cup white chocolate chips, crushed
- 1 tablespoon unsalted butter softened
- ¼ teaspoon pure vanilla extract
- 1 Pinch of salt
- ½ cup coconut shavings for coating
Instructions
Infuse the Cream with Lemon:
- In a small saucepan, heat the heavy cream, condensed milk, and lemon zest over medium heat until it starts to simmer (do not boil). Remove from heat right away and then let the zest steep in the cream for 5 minutes for maximum flavor.3 tbsp heavy cream, 1 tbsp condensed milk, 1 tablespoon lemon zest
Prepare the Chocolate Base:
- Strain the lemon zest out of the cream using a fine mesh sieve. It’s ok if you can’t get it all out.
- Place the cream back on the stove over low flame and add the chopped white chocolate.8 oz high-quality white chocolate, finely chopped
- Add the butter, vanilla extract, and pinch of salt.1 tablespoon unsalted butter, ¼ teaspoon pure vanilla extract, 1 Pinch of salt
- Stir right until the chocolate is melted then remove from the flame, and transfer the mixture to a clean, dry, heat proof bowl.
Add Lemon Juice:
- Wait until the mixture is cooled down and still slightly warm.
- Gradually add the lemon juice, drop by drop. Whisking in slowly at the same time. Be sure you are dropping in a little, whisking it in gently, then adding again until you have incorporated all the lemon juice. Do not rush this step.1 tbsp freshly squeezed Meyer lemon juice
- Stop mixing once everything is glossy, smooth, and incorporated.
Chill the Mixture:
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until the mixture is firm enough to roll.
Shape the Truffles:
- Using a small cookie scoop or a teaspoon, scoop out small portions of the chilled mixture and roll them into balls with your hands. Place them on a parchment-lined baking sheet.
Coat the Truffles:
- Roll the truffles in fine shredded coconut. For a thicker coating, roll them twice.½ cup coconut shavings
Set and Serve:
- Refrigerate the coated truffles for 1-2 hours or until firm. Serve chilled or at room temperature.
Nutrition
Nutrition Facts
Coconut Lemon White Chocolate Truffles
Amount per Serving
Calories
64
% Daily Value*
Fat
4
g
6
%
Saturated Fat
3
g
19
%
Trans Fat
0.02
g
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
1
g
Cholesterol
6
mg
2
%
Sodium
10
mg
0
%
Potassium
33
mg
1
%
Carbohydrates
6
g
2
%
Fiber
0.05
g
0
%
Sugar
6
g
7
%
Protein
1
g
2
%
Vitamin A
47
IU
1
%
Vitamin C
0.4
mg
0
%
Calcium
23
mg
2
%
Iron
0.03
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
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