Lemon-Scented White Chocolate Truffles

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15 min


28 truffles

* PLUS Cooking time: 3 minutes, Refrigeration Time: 720 minutes


  • 1 lemon
  • 336 g white chocolate , about 12 squares, finely chopped
  • 1/2 cup 35% cream
  • 1/3 cup sliced hazelnuts , preferably toasted
  • 1/3 cup sliced coconut , preferably toasted


  • Finely grate peel from lemon. Place chopped chocolate in a large bowl. Pour cream into a small saucepan and set over medium-high heat. Add lemon peel. Bring just to a boil. Pour over chocolate. Stir immediately until smooth. Cover and refrigerate until firm, preferably overnight. If storing longer, cover and refrigerate up to 3 days.
  • Line a tray or baking sheet with wax or parchment paper. Scoop up a scant tbsp (12 mL) of cooled chocolate mixture and roll into a ball. Place on tray. Repeat with remaining mixture. Refrigerate truffles until firm, at least 15 min. Then place hazelnuts and coconut in 2 separate small shallow bowls. Roll truffles in hazelnuts or coconut, one at a time, gently pressing coatings into chocolate to evenly cover. Truffles will keep well, refrigerated in an airtight container, up to 1 week.

Nutrition (per serving)

  • Calories
  • 86,
  • Protein
  • 1 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 6 g,
  • Sodium
  • 14 mg.

You can also roll these lovely, lemony truffles in icing sugar or granulated sugar.