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White Chocolate Lemon Truffles


  • 1 cup white chocolate
  • 5 tablespoons unsalted butter
  • 3 tablespoons heavy cream
  • Pinch salt
  • 1 teaspoon lemon extract
  • 1 drop yellow food coloring for a deeper yellow color (optional)
  • Coconut or confectioners' sugar


  1. In a double boiler, melt chocolate, butter and cream or in a microwave. Stir until smooth.
  2. Stir in salt and lemon extract.
  3. Allow to cool covered in the refrigerator for 2 hours or until firm.
  4. With a melon baller scooper or small spoon and form into 1-inch balls.
  5. Roll in coconut or confectioners' sugar to coat.
  6. Store covered in the refrigerator until ready to serve.

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