Creamy Lemon Truffles Recipe
These Creamy Lemon Truffles offer a delightful blend of tangy lemon zest and smooth, rich creaminess perfect for a refreshing dessert or snack. Made with cream cheese and butter, these truffles can be adapted to be dairy-free and keto-friendly, coated with white chocolate for an indulgent finish. Their bite-sized, creamy texture makes them perfect for sharing or enjoying anytime a sweet citrus treat is desired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (melting chocolate)
- Total Time: 1 hour (including chilling time)
- Yield: Approximately 12 truffles 1x
- Category: Dessert
- Method: No-bake, mixing, chilling
- 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)
For Coating (Optional)
- 3 oz white chocolate chips
- ½ tsp oil (to smooth chocolate)
- A drop of natural yellow food coloring or a pinch of turmeric (optional for color)
Instructions
- Soften Ingredients: Bring the cream cheese and butter to room temperature until softened, making them easier to blend for a smooth texture.
- Mix Ingredients: Using a hand mixer, blend the softened cream cheese, butter, powdered sugar, and lemon zest until creamy and well combined. Alternatively, stir with a fork but note this will yield a less smooth texture.
- Chill Mixture: Spread the mixture into a small container or tray and freeze for a few minutes until firm enough to scoop into balls.
- Form Truffles: Use a mini cookie scoop to form the chilled mixture into balls and place them on a parchment-lined plate. Freeze the balls until firm to hold their shape.
- Melt Chocolate (Optional): If coating, melt the white chocolate chips gently and stir in ½ teaspoon of oil to achieve a smooth, glossy coating.
- Coat Truffles: Dip each firm truffle into the melted white chocolate, then place back on the parchment paper. Allow the chocolate to set and harden.
- Serve: Once coated chocolate has fully hardened, cut each truffle in half for bite-sized treats if desired.
- Storage: Store the truffles in the refrigerator or freezer to maintain freshness and firmness until ready to enjoy.
Notes
- For a dairy-free version, substitute cream cheese and butter with coconut butter.
- Keto-friendly option: Use erythritol in place of powdered sugar.
- Adding a drop of natural yellow food coloring or a pinch of turmeric can enhance the lemony appearance of the truffles.
- White chocolate coating is optional but adds a nice sweet crunch.
- Keep truffles chilled before serving to maintain their shape and texture.
Nutrition
- Serving Size: 1 truffle (approx. 20 grams)
- Calories: 110
- Sugar: 5g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 15mg
Keywords: lemon truffles, creamy lemon dessert, no-bake truffles, white chocolate coating, lemon zest sweets, keto lemon truffles, dairy-free lemon truffles
Find it online: https://cookwithruby.com/creamy-lemon-truffles-recipe/
