Name: Lemon White Chocolate Truffles Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 36 Golden Oreos (or other crunchy vanilla cream cookies, 14.3 ounce package); 8 ounces cream cheese (softened); 1 tablespoon lemon zest (plus more for optional garnish); 3 tablespoons lemon juice (juice from 1 1/2 large lemons); 18 ounces white chocolate chips (3 1/4 cups); 1 tablespoon coconut oil (optional)

Jump to Recipe

Introduction

These Lemon Truffles are a delightful blend of zesty citrus and creamy sweetness, perfect for a refreshing treat. Coated in smooth white chocolate, they offer a light and elegant bite that’s easy to make at home.

A close-up of round white chocolate truffles with a smooth, shiny outer layer and thin white chocolate drizzle on top. One truffle at the center is bitten, showing a creamy beige inside with a soft and slightly crumbly texture. Some truffles are decorated with thin yellow lemon zest strips on top. They are placed inside a white scalloped bowl on a white marbled surface, creating a bright and clean look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

36 Golden Oreos (or other crunchy vanilla cream cookies, 14.3 ounce package)
8 ounces cream cheese (softened)
1 tablespoon lemon zest (plus more for optional garnish)
3 tablespoons lemon juice (juice from 1 1/2 large lemons)
18 ounces white chocolate chips (3 1/4 cups)
1 tablespoon coconut oil (optional)

Instructions

Step 1: Line a rimmed baking sheet with parchment paper to prepare for the truffles.
Step 2: Place the cookies in a food processor and blend until they turn into fine crumbs. If you don’t have a food processor, place the cookies in a sealed bag and crush them with a rolling pin until finely ground.
Step 3: Zest and juice the lemons. In a bowl, mix the cookie crumbs, cream cheese, lemon zest, and lemon juice by hand using a silicone spatula. Avoid using the food processor for this step to prevent the mixture from becoming too liquidy.
Step 4: Roll the lemon truffle dough into balls about one tablespoon each. Using a small cookie scoop can help keep them uniform. Place each ball on the parchment-lined baking sheet without letting them touch. Freeze the truffles for at least 15 minutes.
Step 5: Combine the white chocolate chips and coconut oil (if using) in a heatproof bowl. Microwave at half power for 1 minute, then stir. Continue microwaving in 30-second increments, stirring between, until the white chocolate is smooth and melted.
Step 6: Remove the truffles from the freezer. Dip each truffle into the melted white chocolate using a fork, letting excess chocolate drip off before placing it back on the parchment paper so the truffles don’t touch.
Step 7: Drizzle a little more white chocolate on top of each truffle and immediately sprinkle with extra lemon zest. Freeze for another 15 minutes to allow the chocolate to harden completely before serving.

Tips & Variations

For a smoother coating, adding coconut oil to the white chocolate helps thin it out and gives a glossy finish.
If you prefer a stronger lemon flavor, increase the lemon zest or use Meyer lemons for a sweeter citrus note.
To make them dairy-free, substitute cream cheese with a vegan cream cheese alternative and use dairy-free white chocolate chips.

Storage

Store the Lemon Truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to three months. To enjoy, let frozen truffles thaw in the refrigerator for 20-30 minutes before serving.

How to Serve

The image shows round truffles with a smooth, glossy white chocolate coating. Each truffle features a rough drizzle of white chocolate on top, adding texture, and is topped with small bits of bright yellow lemon zest. The truffles rest on white parchment paper with more lemon zest scattered around them, set on a white marbled surface. One truffle in the foreground is in clear focus, while the others fade softly into the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles without a food processor?

Yes, you can crush the cookies by placing them in a sealed plastic bag and using a rolling pin or heavy skillet to break them into fine crumbs.

Why shouldn’t I mix the cream cheese mixture in the food processor?

Mixing the cream cheese with the crumbs in the processor can cause the mixture to become too liquidy, making it difficult to shape the truffles properly.