Recipe | Lemon and White Chocolate Truffles

Mothering Sunday is fast approaching and home-made truffles make an indulgent little gift that shows how much you care.

As my mum is a big fan of anything lemony, I’ve made her some lemon and white chocolate truffles. They are really easy to make in advance and look luxurious once presented in a pretty box lined with tissue paper or a cellophane bag tied with a bow. Here’s how you can make them…


  • 1 lemon (zest and juice)

  • Caster sugar for coating

  • 100 ml double cream

  • 260g white chocolate

  • 60g unsalted butter


  1. Simmer the double cream and lemon zest in a saucepan, stirring occasionally.

  2. Remove cream from the heat, cover and leave it to cool.

  3. Once cooled, pour the cream into a heatproof bowl and add the chocolate and butter.

  4. Melt the mixture in a bowl over a saucepan of water on a low heat. When melted, stir in 2 teaspoons of lemon juice. Leave mixture to chill in the fridge for a few hours.

  5. To turn the mixture into truffles, using a scoop, roll it into small balls and coat in caster sugar.

  6. You can keep them for up to a week in the fridge or you can freeze them for longer.

Happy truffling! Let me know in the comments below if you give them a go.