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❤️ 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 an airtight container 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.
💭 Things to know
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 questions I am most frequently asked about this recipe.
You can roll them in confectioner's sugar or dip them in melted chocolate.
Yes, they freeze very well.
Almost any fruit or nut. I especially like citrus like these lemon lavender white chocolate truffles.
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📞 The last word
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Lemon White Chocolate Truffles
Print Pin Recipe SaveEquipment 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
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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 Facts
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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!