Pecan pralines are another homemade candy that makes a great gift!
❤️ Why you'll love this recipe
Homemade lemon white chocolate truffles are rich, creamy bites infused with delicate lavender and tangy lemon zest.
With just 4 main ingredients this recipe goes together quickly and the results are always spectacular!
Perfect for special occasions like Valentine's Day, bridal showers, and Mother's Day.
🧾 Ingredients
For this recipe you'll need:
- white chocolate
- sweetened condensed milk (I use Eagle Brand)
- lemon zest
- culinary grade lavender
- confectioner's sugar
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Add all of the ingredients to a microwave safe bowl.
- Microwave, stirring every 30 seconds, until the mixture is smooth and well blended.
- Chill until firm.
- Form into balls
- Chill.
- Roll in confectioner’s sugar.
🥫 Storage
Store tightly covered in the refrigerator with parchment or waxed paper between the layers. This creamy, homemade candy will be good for at least a week.
Freeze up to three months.
💭 Tips for success
Expert Tip: White chocolate truffles will get soft at room temperature so keep them in the refrigerator.
- Chill the mixture completely before trying to roll into balls or you'll have a huge mess. This is an EASY project but there's no hurrying it!
- Use a tiny cookie scoop or melon baller to get evenly sized truffles.
- Because these are made with sweetened condensed milk they are very sweet but they hold up a little better. The lemon helps to balance the sweetness.
- If it's hot in your kitchen work in batches and keep the majority of the truffle mixture in the refrigerator.
- The yield from this recipe will depend a lot on what size you make them AND how much you lick the spoon and/or sample your creations.
- Candied violets are a GORGEOUS garnish for these.
- Substitute orange or lime zest for the lemon.
👩🏻🍳 Frequently asked questions
Here are the most commonly asked questions about this recipe. If you don't find the answer to yours here leave a comment below or email me - I'll get back to you as soon as I can!
You can roll them in confectioner's sugar or dip them in melted chocolate.
📚 Related recipes
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If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Lemon White Chocolate Truffles
Print Add to CollectionEquipment Needed
Ingredients
- 1 pound white chocolate, chopped
- 14 ounces sweetened condensed milk, I use Eagle Brand
- ½ tablespoon culinary lavender buds
- 1 ½ teaspoons lemon zest, more as desired
Instructions
- Add all of the ingredients to a microwave safe bowl.
- Microwave, stirring every 30 seconds, until the mixture is smooth and well blended.
- Remove from microwave.
- Chill until firm enough to form into balls.
- Scoop out chilled white chocolate mixture and form into balls of desired size.
- Chill again until firm.
- Roll in confectioner’s sugar.
- Store tightly covered, with waxed paper between the layers, in the refrigerator.
Notes
- Chill the mixture completely before trying to roll into balls or you'll have a huge mess. This is an EASY project but there's no hurrying it!
- Use a tiny cookie scoop or melon baller to get evenly sized truffles.
- Because these are made with sweetened condensed milk they are very sweet but they hold up a little better. The lemon helps to balance the sweetness.
- If it's hot in your kitchen work in batches and keep the majority of the truffle mixture in the refrigerator.
- The yield from this recipe will depend a lot on what size you make them AND how much you lick the spoon and/or sample your creations.
- Candied violets are a GORGEOUS garnish for these.
- Substitute orange or lime zest for the lemon.
Nutrition
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We'll never share your email or send you spam. Pinkie swear.First published January 11, 2016. Last updated February 12, 2021 for better instructions and readability.
Kelly Baker
I'm not sure where I went wrong, but my truffles were balls that slowly flattened out. They eventually merged into one large patty. 🙁 I waited almost three hours to chill and the mixture was firm when I started.
Taste wise the lavender didn't really stick out much, but it was my first time trying to use them so I just mixed them in since the directions didn't specify anything else. Love the lemon flavor, but I wish is was a tad stronger. Super sweet and I like sweet, but that was a bit much. Issue might have been my white chocolate since I used white chocolate chips instead of a white chocolate baking bar.
Any suggestions for the chocolate brand?
Marye
Yikes! I use Ghiredelli?
Gwen
Hi Marye! This sounds like a BRILLIANT combination and initially I was, too, worried that the condensed milk might make it too sweet. Since you say it wouldn't, I shall give it a shot. Thank you for sharing your recipe. Just a quick question before I get to it however - do you leave the lavender buds in the mix and just roll them into the truffles too?
Cheers!
Marye Audet
Yes I do but you could strain them out or run the liquid through a blender to chop them up. It's really up to you.
Barbara Morgan
I'd love for these truffles to have a slight lavender hue as well as lavender flavor. Dare I add some food color, such as a drop or two of blue with a drop or two of red? Please tell me what you think. Thank tou.
Marye Audet
I think that would be fine!