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Lemon White Chocolate Truffles Recipe
Ben Carraoli

Lemon White Chocolate Truffles Recipe

I have to admit, I fell in love with these lemon white chocolate truffles the first time I made them. There’s something about the creamy, tangy lemon paired with sweet, smooth white chocolate that makes them irresistible. I love how simple they are to prepare, yet they feel so elegant—perfect for gifting or serving at a party.
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Total Time 1 hour 10 minutes
Ingredients Method Notes

Ingredients
  

  • 36 vanilla sandwich cookies like Golden Oreos, broken into large pieces – using fresh cookies ensures a crisp, sweet base
  • 8 ounces cream cheese at room temperature – soft cream cheese blends more smoothly with cookie crumbs
  • 1/2 teaspoon lemon extract – provides a bright concentrated lemon flavor without extra moisture
  • 16 ounces white chocolate chopped – choose high-quality white chocolate for the creamiest coating
  • 1 teaspoon coconut oil – helps the chocolate coating melt and set beautifully
  • 1/2 teaspoon grated lemon zest – adds a fresh citrus aroma and flavor
  • 1/3 cup yellow sprinkles for topping – optional, for a fun and festive finish

Method
 

  1. Line a baking sheet with parchment paper. In a food processor, pulse the vanilla cookies into fine crumbs. Add the cream cheese and lemon extract, pulsing until the mixture comes together into a smooth, almost paste-like consistency.
  2. Scoop out about one-inch portions of the mixture and roll them into balls. Place the balls on the prepared baking sheet and refrigerate for about 30 minutes until firm. This chilling step helps the truffles hold their shape during dipping.
  3. Place chopped white chocolate in a heatproof bowl over simmering water (or microwave in 15-second intervals, stirring each time) until melted. Stir in coconut oil and lemon zest for a glossy, flavorful coating.
  4. Using a fork, dip each chilled truffle into the melted chocolate, allowing excess to drip off. Place them back on the parchment-lined baking sheet and immediately sprinkle with yellow sprinkles. Refrigerate for about 10 minutes until the chocolate sets.

Notes

  • I always use room-temperature cream cheese; it blends much easier with the cookie crumbs.
  • Rolling truffles with slightly wet hands prevents sticking and gives a smooth surface.
  • Don’t overheat the white chocolate—it can seize and become grainy.
  • I like chilling truffles before dipping; it ensures they don’t fall apart.
  • If you want extra flavor, add a little lemon zest into the cookie mixture too.