Lemon Truffles with White Chocolate

Pat Duran


This is a great holiday treat- with a soft and creamy filling- it will melt around the edges if it's in your hands for too long-like that's going to happen!

★★★★★ 4 votes
15 servings
15 Min
3 Hr
Stove Top


3 oz
white chocolate
3 Tbsp
lemon curd
1 Tbsp
heavy cream
powdered sugar for dusting hands
6 oz
vanilla or white chocolate chips


1In a double boiler, melt the first ingredient. Add the lemon curd and mix well.
Place pan with mixture in the freezer to chill for 3 hours.
2Remove from freezer and shape into truffle balls.
Dust powdered sugar over your hands to stop the truffles melting around the edges. Put the balls on a baking tray covered with parchment paper.
3Return tray to the freezer for 1 hour.
After 30 minutes, melt the white chocolate chips in a double boiler.
4Let the melted chips sit for about 20 minutes to reach room temperature (this give the truffles a thicker coating).
Don't let the chocolate get to thick or you will have to heat it again. Using 2 spoons roll truffles quickly in the chocolate and remove and place on tray. When finished -chill to set.
Arrange on serving dish and keep leftovers refrigerated when not using.

About this Recipe

Course/Dish: Fruit Appetizers, Candies
Main Ingredient: Sugar
Regional Style: American
Collection: Gifts to Give
Other Tags: Quick & Easy, Heirloom