Lemon Truffles

To make these Lemon Truffles, you just need to crush up lemon cookies, mix them with cream cheese, and coat them in white chocolate. It’s as easy as that for a scrumptious and easy spring dessert!

5 from 2 votes

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings:

Calories: 218kcal

Author: Alexandria Ulmer

Equipment

▢
Food Processor
▢
Small Bowl
▢
Cooling Rack

Ingredients

▢ 14 oz Crispy lemon cookies, I used Stauffers but you can also use Tate’s Bake Shop
▢ 1 (8 oz) package cream cheese, softened to room temperature
▢ 16 oz white chocolate chips

Instructions

In a food processor, grind the cookies until small crumbs are formed.
Add the softened cream cheese into the food processor and blend until the cream cheese and the cookie crumbs combine together into one ball of dough.
Roll this dough into 1” balls (smaller than a golf ball).
Place about ⅓ of your white chocolate in a microwave safe bowl. Microwave for about 30 seconds, then stir. Microwave for another 30 seconds, and stir again. If the white chocolate is still not fully melted, microwave the chocolate again for a final 15-30 seconds until the chocolate is melted and smooth. Repeat this process each time you run out of white chocolate.
Dip the lemon balls in the white chocolate, using a fork or spoon to turn them until they are fully coated in chocolate.
When the truffles are coated, place them on a cooling rack. Place the truffles in the fridge for at least an hour before enjoying.

Notes

Recipe copyright The Domestic Spoon. For educational or personal use only.

Lemon Cookies: Make sure to use crispy cookies, like the brands listed in the recipe card. You can also use oreos (with the filling!), but the texture will be different. Use this Raspberry Oreo Truffle Recipe for reference.
Cream Cheese: Softening the cream cheese will help it mix into the cookie crumbs more easily.
White Chocolate Chips: Feel free to add yellow food coloring into your white chocolate chips if you want your lemon truffles to have an extra festive look! Use your extra white chocolate on these Frozen Chocolate Covered Strawberries.
The recipe calls for chilling the lemon truffles for about an hour before eating them. Truthfully, you can eat the truffles as soon as the chocolate hardens (around 5-10 minutes in the fridge), but the inside truffle will have a stronger texture the longer that they chill.
If your truffles aren’t coming out of the chocolate beautifully, you may need to add some oil into the chocolate to get a thinner coat. I recommend adding about 1 Tbsp of vegetable oil into the white chocolate chips. Feel free to add more or less depending on preference, but keep in mind that the more vegetable oil is in the chocolate, the easier the chocolate will get soft when removed from the fridge.
Feel free to pipe some extra white chocolate (even colored yellow!) into a small ziplock bag and drizzle the chocolate over the lemon truffles for an extra beautiful effect!
You can use this same recipe but substitute crispy gingerbread cookies to make Homemade Gingerbread Truffles!
I use a 1 Tbsp cookie scoop (#60) to get uniform-sized truffles.

Nutrition