Lemon White Chocolate Truffles Recipe
Delightfully tangy and creamy Lemon Truffles crafted with crunchy golden Oreos, cream cheese, fresh lemon zest and juice, all enveloped in smooth white chocolate. These bite-sized treats offer a perfect balance of sweet and citrus flavors, ideal for special occasions or a refreshing dessert bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (freezing time for truffles and chocolate setting)
- Total Time: 30 minutes
- Yield: Approximately 36 truffles 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Truffle Base
- 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)
Coating
- 18 ounces white chocolate chips (3 1/4 cups)
- 1 tablespoon coconut oil (optional)
Instructions
- Prepare Baking Sheet: Line a rimmed baking sheet with parchment paper to prevent sticking and allow easy transfer of truffles.
- Crush Cookies: Place the golden Oreos in a food processor and pulse until they become fine crumbs. If you don’t have a food processor, place cookies in a sealed bag and crush with a rolling pin until finely ground.
- Mix Truffle Dough: Zest and juice the lemons. In a mixing bowl, combine cookie crumbs, softened cream cheese, lemon zest, and lemon juice. Mix gently by hand using a silicone spatula to maintain the right texture and avoid making the mixture too liquidy.
- Shape Truffles: Using a small cookie scoop or tablespoon, roll the mixture into balls roughly one tablespoon in size. Place the truffles on the parchment-lined baking sheet so they don’t touch. Freeze for at least 15 minutes to firm up.
- Melt Chocolate Coating: Combine the white chocolate chips and optional coconut oil in a heatproof bowl. Microwave at half power for 1 minute, then stir. Continue heating in 30-second intervals, stirring between, until the chocolate is smooth and fully melted.
- Coat Truffles: Remove the truffles from the freezer. Using a fork, dip each truffle into the melted white chocolate, letting excess drip off. Place coated truffles back on the parchment paper, spaced apart.
- Decorate and Chill: Drizzle extra melted white chocolate over each truffle and immediately garnish with additional lemon zest. Return the baking sheet to the freezer for 15 minutes to allow the chocolate coating to harden completely before serving.
Notes
- If you don’t have a food processor, place the cookies in a sealed plastic bag and crush them finely with a rolling pin or heavy pan.
- The optional coconut oil helps to thin the white chocolate for easier dipping and a smoother finish.
- Ensure the cream cheese is softened to room temperature for easier mixing and better texture.
- Store lemon truffles in the refrigerator or freezer to maintain firmness and freshness.
Keywords: Lemon truffles, white chocolate truffles, no bake desserts, Oreo truffles, lemon dessert, creamy truffles
