A firm, smooth lemon ganache that rolls cleanly, holds its shape, and finishes with a light exterior coating—no slump, no smear.

Quick Summary

Lemon truffles made from structured white chocolate ganache. The centers are fully set, rolled, and finished with a light coating for clean handling and a balanced citrus finish.

Extreme macro of lemon truffles clustered tightly, featuring bright yellow sanding sugar spheres and powdered sugar lemon truffles

Why This Recipe Works

White chocolate fat stabilizes the ganache, allowing it to set firm once chilled and maintain structure during rolling.

A controlled cream ratio prevents collapse, keeping the centers dense and cohesive rather than soft or fluid.

Lemon zest adds citrus aroma without breaking the emulsion, and a full chill sets the structure for clean handling.

Ingredients & Substitutions

White chocolate: forms the ganache base. Its fat content supports a stable emulsion when combined with hot cream and sets firm once chilled.
Heavy cream: provides moisture and fluidity for emulsification; the ratio is kept tight to avoid softness.
Lemon zest: delivers aroma and acidity without introducing excess liquid that could split the ganache.
Exterior coating: finishes the truffles and improves handling without adding bulk.

Essential Equipment

A heatproof bowl is required to melt chocolate gently without scorching.
A saucepan provides controlled heat for warming the cream.
A small scoop ensures uniform portions so all truffles set and roll consistently.

How to Make Lemon Truffles

Making the Lemon Ganache

Warm the cream until just steaming.
Pour it over chopped white chocolate in a heatproof bowl.
Let sit briefly, then stir steadily until fully emulsified.
Add lemon zest and mix until evenly distributed.
The ganache should look glossy and cohesive.

Chilling for Structure

Cover the surface directly.
Refrigerate until fully firm.
The ganache must be cold and set before handling; partial chilling leads to deformation during rolling.

Rolling & Finishing

Scoop portions and roll quickly between cool palms to form smooth balls.
Apply a light exterior coating.
Return to the refrigerator until ready to serve.

Pro Tip

If the ganache is too soft to roll, return it to the refrigerator and chill until fully firm before attempting to portion again.

Ultra-close view of lemon truffles cut open, revealing firm white chocolate ganache with lemon zest inside a bright sugar-coated shell

Expert Tips

Grainy ganache usually means the emulsion broke; rewarm gently and stir slowly to bring it back together.
Weak lemon flavor should be corrected by adding more zest, not liquid, to preserve structure.
Flat-tasting truffles benefit from a small pinch of salt mixed into the ganache to sharpen contrast.

Storage & Freezing

To Store:
Store lemon truffles in an airtight container in the refrigerator for up to two weeks.

To Freeze Baked:
Freeze finished truffles for up to three months; thaw in the refrigerator before serving.

To Freeze Dough:
Freeze rolled and coated truffles, then thaw under refrigeration.

FAQ

Why can’t lemon juice be used in lemon truffles?
Liquid acid can break the ganache emulsion; zest provides citrus without destabilizing the structure.
Do lemon truffles need refrigeration?
Yes. Chilling maintains shape and texture, especially in warm environments.
Can lemon truffles be frozen?
Yes. Freeze after rolling and coating; thaw under refrigeration.
Why did my ganache turn greasy?
The mixture was overheated, causing the fat to separate from the emulsion.