3-Ingredient Lemon Truffles
Servings: 18–22 truffles
Ingredients
8 oz (225 g) good-quality white chocolate, finely chopped or chips
4 oz (115 g) full-fat cream cheese, softened to room temperature
1 tsp lemon extract
Directions
Line a small baking sheet or flat plate with parchment paper so the truffles won’t stick. Make a little space in your refrigerator or freezer so the tray can sit flat later.
Place the finely chopped white chocolate (or chips) in a microwave-safe bowl. Microwave on 50% power in 20–30 second bursts, stirring well after each round, until the chocolate is mostly melted with just a few small unmelted pieces. Stir until completely smooth. This usually takes about 1–1½ minutes total, depending on your microwave.
In a separate medium bowl, add the softened cream cheese. Beat with a spoon or small whisk until smooth and creamy, with no visible lumps. This step helps the filling stay silky instead of grainy.
Pour the warm, melted white chocolate over the cream cheese. Add the lemon extract on top. Immediately stir together, working fairly quickly, until the mixture is completely smooth and evenly combined. It will look like a thick, shiny lemon frosting at this point.
Let the mixture sit at room temperature for about 5 minutes to cool slightly, then cover the bowl and place it in the refrigerator for 45–60 minutes, or in the freezer for about 20 minutes, until firm enough to scoop but not rock hard. It should feel like soft modeling clay when you press it.
Once the mixture is firm, use a small spoon or a 1-tablespoon cookie scoop to portion out mounds onto the prepared parchment-lined tray. Roll each portion quickly between your palms to form smooth, round truffles. If the mixture gets too soft or sticky as you work, pop the tray and your hands back in the fridge for a few minutes to re-chill.
For a glossy outer finish, you can leave the truffles as-is (they’ll have a soft, slightly matte surface) or very briefly chill them again for 10–15 minutes to firm up the shape. If you want a more pronounced smooth sheen like a classic truffle, gently roll each chilled ball once more between clean, cool hands to polish the surface, then return them to the tray.
Refrigerate the finished truffles for at least 30 minutes before serving so the centers set to a creamy, fudge-like texture. Serve on a ceramic platter straight from the fridge or after sitting at room temperature for about 5 minutes for a softer bite.
Store any leftovers in an airtight container in the refrigerator for up to 4–5 days. Keep them in a single layer or with parchment between layers to prevent sticking. For the best texture, let refrigerated truffles sit out for a few minutes before eating.
