These creamy, bite-sized treats are infused with the sweet citrusy flavor of limoncello, making them the perfect indulgence for any occasion. Coated in grated white chocolate, crushed lemon candies, or finished with a delicate dusting of powdered sugar, these truffles are as elegant as they are delicious.
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If there’s one dessert that never fails to impress, it’s these limoncello truffles. There’s just something special about the combination of creamy white chocolate and the sweet citrusy flavor of limoncello. I love how they manage to feel both indulgent and refreshing at the same time. They’re my go-to treat when I want something special without spending hours in the kitchen.
These truffles are perfect for so many occasions – dinner parties, gifts, or even just a little pick-me-up to brighten your day. And let’s be honest, they’re almost too pretty to eat (almost!). No matter how you finish them – dusted with powdered sugar, coated in crushed lemon candies, or left smooth and elegant – they’re guaranteed to be the star of any dessert spread.
Plus, they’re surprisingly easy to make, which means more time to enjoy them!
What You’ll Love About This Recipe
Ingredient Overview
Be sure to check out the full recipe and ingredient list below
- White Chocolate. The star of the truffles, white chocolate provides the creamy base for the ganache. Use high-quality white chocolate with at least 30% cocoa butter for the best flavor and texture. Avoid white chocolate chips, as they don’t melt as smoothly.
- Heavy Cream. This helps create the silky, melt-in-your-mouth texture of the truffles. Be sure to heat it gently to avoid scorching.
- Limoncello. This Italian liqueur brings bright, citrusy notes that perfectly complement the sweetness of the white chocolate. If you prefer a non-alcoholic version, substitute with lemon juice or a mix of lemon juice and simple syrup.
- Unsalted Butter. Helps create a smooth, shiny ganache.
- Lemon Zest (Optional). For an extra pop of citrus flavor, a bit of fresh lemon zest takes these truffles to the next level.
- Powdered Sugar, Grated White Chocolate, or Crushed Lemon Candies. These are your options for coating the truffles. Each adds a unique texture and flavor, allowing you to customize the final look and flavor.
How to Make Them
Be sure to check out the full recipe and ingredient list below
Making these truffles is simpler than you might think! Here’s a quick overview of the process:
- Prepare the Ganache: Start by melting white chocolate with heated cream to create a smooth, creamy ganache. Stir in the limoncello, butter, and optional lemon zest for that signature citrus flavor.
- Chill the Ganache: Cover the ganache and refrigerate for a couple of hours until it’s firm enough to scoop. This step ensures the perfect texture for rolling your truffles.
- Shape the Truffles: Use a small cookie scoop or a teaspoon to portion the ganache into bite-sized pieces. Roll each piece between your hands to form smooth balls.
- Coat or Dust the Truffles: Customize your truffles by rolling them in grated white chocolate, crushed lemon candies, or simply dusting them with powdered sugar.
- Set and Serve: Let the truffles firm up in the fridge for a bit before serving. They’re delicious chilled or at room temperature, making them perfect for any occasion.
Tips for Success
- Choose High-Quality White Chocolate. For the best results, use white chocolate with at least 30% cocoa butter. Avoid white chocolate chips, as they often include stabilizers that prevent smooth melting.
- Heat the Cream Gently. Warm the cream until it’s steaming but not boiling. Overheating can cause the chocolate to seize or the ganache to separate.
- Troubleshoot Ganache Separation. If your ganache separates or looks grainy, add a teaspoon of warm cream and whisk gently until it comes back together.
- Chill the Ganache Thoroughly. Make sure the ganache is firm enough to scoop before rolling the truffles. If it feels too soft, return it to the refrigerator for 15-30 minutes.
- Use Lightly Dusted Hands for Rolling. To prevent sticking, dust your hands with powdered sugar or wear food-safe gloves when shaping the truffles.
- Customize the Coating. Experiment with coatings like grated white chocolate, crushed lemon candies, or even finely crushed shortbread cookies. For an elegant finish, sift powdered sugar over the truffles instead of rolling them.
- Work in Batches. If the ganache starts to soften while rolling, work with a few pieces at a time and keep the rest in the fridge.
- Store Properly. Keep the truffles in an airtight container in the refrigerator for up to a week. For gifting, place them in decorative boxes lined with parchment paper.
Storage Instructions
Fridge: Store the truffles in an airtight container in the refrigerator for up to 1 week.
Layering: If stacking the truffles, place a piece of parchment or wax paper between the layers to prevent them from sticking together.
Serving: Serve the truffles slightly chilled or let them sit at room temperature for 10-15 minutes before enjoying.
Freezing (Optional): If you’d like to make the truffles ahead of time, you can freeze them for up to 1 month. Place the truffles in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer-safe container or bag with parchment paper between layers. Thaw in the refrigerator before serving.
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Sweet Treats
Limoncello Truffles Recipe
These creamy, bite-sized treats are infused with the sweet citrusy flavor of limoncello, making them the perfect indulgence for any occasion. Coated in grated white chocolate, crushed lemon candies, or finished with a delicate dusting of powdered sugar, these truffles are as elegant as they are delicious.
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Equipment
Double boiler optional
Food-safe gloves optional to prevent sticking while rolling
Ingredients
- 8 oz white chocolate roughly 225g finely chopped (See Notes 1 and 2)
- ¼ cup heavy cream about 60ml (Note 3)
- 2 tbsp limoncello (Note 4)
- 1 tbsp unsalted butter softened
- ½ tsp lemon zest optional, for extra citrus flavor (See Note 5)
- powdered sugar, crushed lemon candies, or grated white chocolate for coating (optional)
Instructions
- Place the chopped 8 oz white chocolate in a heatproof bowl (See Notes 1 and 2).8 oz white chocolate
- In a small saucepan, heat the ¼ cup heavy cream over medium heat until it begins to steam (do not boil) (See Note 3).¼ cup heavy cream
- Pour the hot cream over the white chocolate and let it sit for 2-3 minutes to melt.
- Gently stir until smooth and fully combined. If the chocolate doesn’t fully melt, microwave in 10-second increments, stirring after each, or use a double boiler to reheat gently (See Note 2).
- Stir in the 2 tbsp limoncello, 1 tbsp unsalted butter, and ½ tsp lemon zest (if using) (Notes 4 and 5).Mix until smooth and shiny. If the ganache begins to separate, add 1 teaspoon of warm cream and whisk gently to bring it back together (See Note 3).2 tbsp limoncello, 1 tbsp unsalted butter, ½ tsp lemon zest
- Cover the bowl with plastic wrap and refrigerate for 2-3 hours, or until the ganache is firm enough to scoop.
- Use a small cookie scoop or teaspoon to portion the ganache into 1-inch balls.
- Roll each portion between your palms to form a smooth ball (Note 6).
- Place the balls on a parchment-lined baking sheet and refrigerate for 30 minutes to set.
- Place the truffles on the baking sheet and use a small fine-mesh strainer to lightly dust powdered sugar over the tops. (Note 7).Alternatively, Roll the chilled truffles in grated white chocolate or crushed lemon candies.powdered sugar, crushed lemon candies, or grated white chocolate
- Return the dusted or coated to the baking sheet and refrigerate for another 15 minutes to firm up.
- Serve chilled or at room temperature.Store in an airtight container in the refrigerator for up to 1 week (See Note 8).
Notes
- Use high-quality white chocolate with at least 30% cocoa butter for a smooth and creamy ganache. Avoid white chocolate chips, as they may not melt as evenly.
- If the chocolate doesn’t fully melt, use a microwave in 10-second increments or a double boiler to gently reheat and stir to avoid overheating or seizing.
- Make sure the cream is steaming but not boiling to prevent splitting the ganache. If the ganache separates, add 1 teaspoon of warm cream and whisk gently until it comes together.
- For a non-alcoholic version, substitute limoncello with lemon juice or a mix of lemon juice and simple syrup for added sweetness. Adjust to taste.
- Lemon zest adds a fresh citrus punch. Taste the ganache before chilling and adjust by adding more zest or a drop of lemon extract if desired.
- To prevent sticking, lightly dust your palms with powdered sugar or wear food-safe gloves while rolling the ganache. If the ganache softens too much, refrigerate briefly before resuming.
- Sift or roll truffles in your chosen coating immediately after shaping while still slightly tacky to help with adhesion. For crushed lemon candies, make sure they are finely ground.
- These truffles taste best slightly chilled, as the ganache softens at room temperature. For gifting, package them in decorative boxes with parchment paper liners.
Nutrition
Calories: 109kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 10mg | Sodium: 15mg | Potassium: 47mg | Fiber: 0.04g | Sugar: 10g | Vitamin A: 86IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 0.04mg
Servings: 15 truffles
Calories: 109kcal
This truffle recipe is exceptionally good. The limoncello really makes a unique flavor. Hard to stop eating these little gems 🙂
Thanks, Brian!