Creamy Lemon Truffles Recipe
Delight in these creamy lemon truffles, a luscious blend of tangy lemon zest and smooth cream cheese, coated optionally with white chocolate for an elegant finish. Perfect as a refreshing dessert or a sophisticated treat, these truffles are easy to make, whether you prefer traditional dairy or a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for melting chocolate)
- Total Time: 30 minutes (including chilling time)
- Yield: Approximately 20 truffles 1x
- Category: Dessert
- Method: No-bake, chilling, dipping
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 4 oz cream cheese (or coconut butter for dairy-free)
- 2 tbsp butter (or extra coconut butter for plant-based)
- 3 tbsp powdered sugar (or erythritol for keto-friendly)
- Zest of one lemon (fresh for best flavor)
Optional Coating
- 3 oz white chocolate chips
- ½ tsp oil (for smoother chocolate coating)
- A drop of natural yellow food coloring or a pinch of turmeric (optional)
Instructions
- Soften Dairy or Dairy-Free Fats: Bring the cream cheese and butter to room temperature until softened to ensure a smooth mixture.
- Mix Ingredients: Blend the softened cream cheese, butter, powdered sugar, lemon zest, and optional food coloring or turmeric using a hand mixer for the creamiest texture. If a mixer isn’t available, stir thoroughly with a fork.
- Chill the Mixture: Spread the blended mixture into a shallow container and freeze for several minutes until firm enough to scoop.
- Shape Truffles: Using a mini cookie scoop, form the mixture into small balls and arrange them on a parchment-lined plate. Freeze again until they are solid.
- Prepare the Coating: If using white chocolate, melt the chips gently and stir in half a teaspoon of oil to create a smooth, glossy coating.
- Dip the Truffles: Carefully dip each frozen ball into the melted white chocolate, then place back on the parchment paper.
- Set the Chocolate: Allow the chocolate coating to harden at room temperature or in the refrigerator.
- Serve and Store: Once set, cut each truffle in half for bite-sized servings. Store in the refrigerator or freezer to maintain freshness.
Notes
- For a dairy-free version, substitute cream cheese and butter with coconut butter.
- Use erythritol instead of powdered sugar for a keto-friendly sweetener.
- Adding a small pinch of turmeric or a drop of natural yellow food coloring enhances the lemony color.
- Ensure truffles are frozen before dipping in chocolate to prevent melting.
- Store truffles in an airtight container in the refrigerator for up to one week or in the freezer for up to one month.
- If white chocolate is omitted, roll truffles in powdered sugar or finely chopped nuts for a different texture.
Nutrition
- Serving Size: 2 truffles (about 30g)
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.3 g
- Protein: 1.5 g
- Cholesterol: 25 mg
Keywords: lemon truffles, creamy lemon dessert, no bake truffles, lemon candy, easy lemon sweet treat
Find it online: https://amayaharis.com/creamy-lemon-truffles-recipe-2/
