While brainstorming truffle flavors for Kelsey’s virtual shower, I knew I wanted some bright, fruity flavors that would be nice for springtime.  Though lemon is pretty much never my first choice in the dessert realm, it is definitely a fresh flavor and I know Kelsey loves it.  While creating this recipe I learned that the ratio of white chocolate to heavy cream for making truffles is very different than making traditional chocolate truffles.  My first batch of filling was still basically soup even after chilling overnight.  I wasn’t giving up so I whipped up a new batch with much more white chocolate and a lot less cream.  This filling worked out much better and was the ideal consistency for rolling into neat balls.  The filling has just enough lemon flavor to qualify as lemon but not so much that you are puckering up.  I love the contrast of the dark chocolate coating with the creamy lemon filling.  Just be sure to use a very fine grater for the lemon zest so the smooth filling isn’t disrupted with large pieces of peel.

As a matter of personal preference, I tend to keep my truffles refrigerated after dipping them until they are ready to be served.  However, if you plan to store them at room temperature, you may want to consider tempering the chocolate to prevent it from blooming.  You don’t want all your work to go to waste with funky looking coating!  That said, the one time I tried tempering, it didn’t even work and I haven’t gotten motivated to try it again.  I keep my truffles in the fridge and avoid the issue.  You can use anything you like to give the truffles a little garnish on top.  I used royal icing this time but melted chocolate works just as well.  Oh, and just in case you were wondering, I named them “lemon chiffon” simply because it sounds nice than just “lemon” :)  If you have lemon lovers in your life, I suggest bringing them a box of these little sweeties.  I’m sure they would appreciate it!


For the filling:
4.5 oz. good quality white chocolate, very finely chopped
Zest of 1 lemon
3 tbsp. heavy cream

For coating:
6 oz. bittersweet chocolate, finely chopped
2 tsp. canola or vegetable oil (optional)


  • 01

    Place the chopped white chocolate and lemon zest in a heatproof bowl.  In a small saucepan, heat the heavy cream to a simmer.  Pour the hot cream over the chocolate and let sit 1-2 minutes.  Whisk the mixture together to melt as much of the chocolate as possible.  If there are still small pieces of unmelted chocolate, microwave in 10-15 second intervals, stirring in between, until the mixture is completely smooth.  Cover and refrigerate until the mixture is firm and scoopable, about 2-3 hours.

  • 02

    Using a small scoop or measuring spoon, scoop a small amount of the filling mixture and roll into a smooth ball, about ¾-1 inch in diameter.  Transfer the shaped balls to a flat plate or baking sheet lined with a silicone mat or parchment paper.  Chill for 30 minutes.

  • 03

    To coat the truffles, melt the bittersweet chocolate in a heatproof bowl set over simmering water.  Mix in the oil, if using.  (You may want to transfer the melted chocolate to a small, deep bowl for easier dipping.)  Quickly dip a filling ball into the chocolate and remove, gently shaking off the excess.  Return the filling ball to the baking sheet and repeat with the remaining balls until all are coated.  Chill to set the coating, at least 30 minutes.


  • I haven’t even tried this truffle and I’m already crazy about it! I mean,what’s not to love about citrusy white chocolate covered in dark chocolate? :) These truffles are such a creative idea and I bet they are delightful!

  • Yum!

  • This isn’t a flavor I would choose, but I can see how others would love it. Does the filling get yellow at all from the lemon?

  • Annie

    Yes, and also just the fact that white chocolate is really a bit yellow and not completely white. I totally meant to take a picture of the inside, and then I ate that one while I was shooting. Haha!

  • These sound delightful! I love the idea of a lemon truffle. I’ve never had one!

  • oh my gosh! ;-) I am SO impressed! I want to try these out this weekend! :-)

  • look delicious

  • Tempering chocolate is definitely less fund when you don’t have a good thermometer. I hated it until I got an infrared thermometer, suddenly it was the easiest thing in the world. Even fussy white chocolate was easier to temper!

  • Another Annie

    I love lemon! Truffles have scared me off as too messy before but if I ever give in to temptation it will be to try this recipe…When you dip the truffles in the coating, do you just hold them with your fingers? Or a toothpick, spoon…? Would using fingers leave an uncoated mark? Thank you!!

  • Lemon isn’t usually the first thing we think of either but these sound delicious! And with the white chocolate?! YUM.

  • Alice

    Wow, amazing! How do you make royal icing?

  • Never had a lemon truffle before but these sound delicious. The dark chocolate is a nice contrast!

  • Annie

    Use the search bar for royal icing and you’ll find that info.

  • Annie

    You can do whatever you find works best for you. I like to balance them on the tines of a fork.

  • these look really lovely! I love a truffle and lemon/ white chocolate sounds delicious to me

  • Oh my goodness, I cannot wait to try these. They really look fantastic and not as difficult as I imagined them to be :)

  • These just imbue springtime. Perfect for a baby shower!

  • Ellen

    Love lemon and chocolate! I can’t wait to make these

  • Annette Herbst

    This sounds so yummy and looks like it wouldn’t be beyond doing but I have to say the thought of tempering chocolate gives me hives lol.
    Can you share the blackberry next please? Was there a book you found these in or is it your own recipe?
    Thank you

  • These look stunning and sound delicious! I’ve never had lemon truffles, but I’m definitely going to make these soon. I’m so ready for spring!

  • I love lemon, and these look delicious!

  • These look beautiful. Truffles are on my bucket list of things to make!

  • These sound yummy. I got a great tip from a fellow contestant at a baking contest about dipping truffles. He suggested taking the tines off from the middle of a plastic fork, leaving only the outer tines. Works great! They don’t roll off the fork and I can control the slippery little truffles with this. : )

  • I am a huge lemon lover. I really want to try my hand at making these. It would be my first truffle experience!

  • I love lemon and will definitely have to try making these! They look so beautiful and your photo is lovely as well!

  • Kim

    I’ve only ever been daring enough to make oreo truffles. Crumbled oreos and cream cheese and the most basic, idiot-proof recipe you can think of. I’m not the culinary master.

    But I think I have to try these! I adore anything lemon. Throw in chocolate and you’ve got a deal! Although I doubt they will look as fabulous as yours. I’m so beyond jealous of your skills!!!

  • What’s the reason for using the oil? I have the white chocolate and zest cooling and I would like to know for the next step. Is it just for shine, or something more important?

  • Annie

    It helps the chocolate melt and coat more smoothly.

  • I love that you used lemon with the chocolate! Such a nice touch! :D


  • Yum! I love lemon and chocolate together :) Your photos are beautiful!

  • These look awesome! Congrats on top 9!

  • wow…loved the chiffon truffles. Its looking so inviting. will try this recipe for sure. congrats on top 9 !

  • These look and sounds delicious. Congratulations on making the top 9 with them! : )

  • robin chedister

    I made these last night and they are very delicious. I used a small cookie dough scoop to make the balls and I think they are just the right size. But, I only got 10 truffles so I will definitely double the recipe next time.

  • Hi! We’re neighbors on TasteSpotting, so I thought I’d check out your blog :) Those truffles look flawless! You’ve obviously have way more patience than I do! Great job!

  • Rachel

    I tried making a batch of these last night and the lemon filling seemed a bit oily and never quite set up. And it got a little melty when I tried to dip them, losing that pretty round shape. Did you have any failures like this before you got them to work? Any suggestions if you did?

  • Annie

    No, actually I had to tweak this recipe several times but when I finally came up with the version posted here they worked beautifully and I had no problems. I believe a few other readers have made them with success as well. I’m not sure what the problem might be. Possibly the type of white chocolate you used? I really don’t know.

  • Skye

    What an amazing recipe, and it’s so easy too! I had one question however, what if I wanted to use an orange instead of the lemon? Would the orange taste be evident?

  • Annie

    Yes, you could easily sub orange for the lemon.

  • Hey Annie,

    I just made the lemon filling and put it away in the refrigerator. I was wondering, can this recipe be doubled exactly as it is? Because I’ve tried doubling truffle recipes before and the ratio was never quite right. Let me know, thank you!

  • Annie

    I don’t see why not but I haven’t specifically tried it with this one. I’ve doubled truffles, etc. before and haven’t had problems.

  • Alright, thanks. Trying it today, will let you know how it goes :)

  • Hi Annie,

    I just made 10 batches without a problem! Just thought I’d let you know :)

  • Anonymous

    I got 18 of these… but they’re not round like your’s… :( I refrigerated for about 4 hours but the filling was sticky, mushy and ice cream-like. I lost a truffle. Then I stuck the filling in the freezer for 2 hours and there was no change. I ended up taking two spoons and making a ball Cold Stone Creamery style. Not sure if it was my ingredients. I also don’t have the basic kitchen tools… like a thermometer, a zester, and a scale… so I just used a converter online to make oz into cups. Also the white chocolate I used was Toll House chocolate chips and that could have been a reason. I’m a poor college student and can’t afford nice chocolate… Ghiradelli’s the best I can do. :(

    I’d love if you could give some input on why the filling was how it was.

  • Anonymous

    The conversions you made were likely the problem. You really don’t need a scale since chocolate bars are always labeled with the weight in ounces. White chocolate chips are very poor quality and really won’t function properly in a recipe like this, and anyway chips are different than chopped chocolate (what you should use). Chocolate chips have different percentages of butter fat than bar chocolate and therefore have different properties in baking. I hope that helps.

  • Eva_Lau

    I made it again this year with the same ingredients. I put the filling in the freezer instead and achieved ice cream texture! It didn’t even stick to my hands or spoon. Thank you for the input, though. I will try to make other flavors with non-chip chocolate when I have the funding.

  • Joellyn

    Do you remember what kind of white chocolate you used?

    The only one available at my grocery stores is Bakers.

  • annieseats

    I don’t recall exactly, but I usually buy either Ghirardelli or Callebaut.