Lemon Truffles

INGREDIENTS 

  • 36 Golden Oreos or other crunchy vanilla cream cookies, 14.3 ounce package
  • 8 ounces cream cheese softened
  • 1 tablespoon lemon zest plus more for optional garnish
  • 3 tablespoons lemon juice juice from 1 1/2 lemons large lemons
  • 18 ounces white chocolate chips 3 1/4 cups
  • 1 tablespoon coconut oil optional, see notes

INSTRUCTIONS 

  1. Line a rimmed baking sheet with parchment paper.
  2. Place cookies in food processor and mix until cookies turn into fine crumbs. See notes if you don’t have a food processor.
  3. Zest then juice the lemons. Add lemon juice, lemon zest and cream cheese to the cookie crumbs. This step is be done by hand in a bowl with a silicone spatula. If you mix truffle mixture in the food processor, the cream cheese mixture can become too liquidy.
  4. Roll the lemon truffle doughballs, about one tablespoon per truffle. I like to use this cookie scoop set, for this recipe you’ll need the small cookie scoop. Place each truffle on the parchment paper lined baking sheet so they are not touching. Freeze the truffles for at least 15 minutes.
  5. Add the white chocolate and coconut oil (optional) to a heatproof bowl. Place the bowl in the microwave and heat for a minute at half power, then stir. Continue heating the white chocolate in thrity second increments until it forms a smooth white chocolate sauce.
  6. Remove truffles from freezer. Place truffle balls into white chocolate one at a time to coat, using a fork so excess chocolate can drip off. Place each white chocolate coated ball on parchment paper so they are not touching each other.
  7. Drizzle the top of each truffle with a little more white chocolate then top with lemon zest immediatly. Place the pan in the freezer for 15 minutes to help the chocolate to fully harden, then enjoy!

NOTES

  • Making Cookie Crumbs Without a Food Processor
    • If you don’t have a food processor, you can place the cookies in a gallon size strong zip-top bag. Use a rolling pin or even a full canned good to crush the cookies into crumbs inside the bag.
    • After the cookies have become crumbs, you can mix in the rest of the ingredients with the cookie crumbs with an electric mixer. If you don’t have an electric mixer you can mix them together by hand but it may take a little longer and the cream cheese needs to be well softened.
  • Using Oil In The Chocolate– Adding a little bit of oil to the chocolate will help create a smooth white chocolate coating. I prefer to use a tablespoon of coconut oil but you can use a tablespoon of any of these oils.
    • Coconut Oil
    • Vegetable Shortening
    • Vegetable oil
  • Lemon Extract Substitute
    • You can use lemon extract as a substitute for lemon juice, but I find that it is tougher to get a good sweet lemon taste. Lemon extract and lemon oil are not the same product, and lemon oil should not be substituted.
    • For the three tablespoons of lemon juice, substitute a full tablespoon of lemon extract.
    • The lemon zest gets trickier because it provides a lot of flavor. I recommend starting with an extract teaspoon of lemon extract in place of the zest, then taste the mixture. Add more lemon extract as needed.
  • Lemon Oreos Substitute– I have had readers reach out about this recipe and my lemon oreo truffles recipe saying they used lemon flavored Oreos and skipped the fresh lemon juice in the recipe. I have not tried this method and can’t attest to the amount of lemon flavor this makes, but have had multiple readers tell me it’s delicious this way. If you make this recipe with Lemon Oreos, let us know how it went in the comments!

NUTRITION

Sodium: 75mg | Calcium: 38mg | Vitamin C: 1mg | Vitamin A: 89IU | Sugar: 13g | Fiber: 1g | Potassium: 62mg | Cholesterol: 10mg | Calories: 160kcal | Monounsaturated Fat: 3g | Polyunsaturated Fat: 1g | Saturated Fat: 5g | Fat: 9g | Protein: 2g | Carbohydrates: 17g | Iron: 1mg

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