Lemon Truffles

White Chocolate-Lemon Truffles

Yield: 12 truffles
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Cooling Time: 40 minutes
  • Total Time: 55 minutes


  • ½ cup  Bake Believe® White Baking Chips
  • 2 tablespoons unsalted butter
  • 2 ½ tablespoons heavy cream
  • Zest of ½ a lemon
  • 2 teaspoons lemon juice
  • ¼ teaspoon lemon extract
  • Yellow food coloring, as needed
  • 2 tablespoons Confectioners Swerve


  1. Line a cookie sheet with parchment paper.
  2. Place the white chips, butter, and heavy cream in a medium heat-proof bowl and microwave in 30-second intervals, stirring in between, until melted.
  3. Allow the mixture to cool until just warm, then stir in the lemon zest, lemon juice, lemon extract, and yellow food coloring.
  4. Place the truffle mixture in the refrigerator until firm, about 20 minutes.
  5. Scoop the truffle mixture by the ½ tablespoon full onto the prepared cookie sheet.
  6. Roll each scooped portion into a ball and place in the refrigerator for 20 minutes more.
  7. Place the Confectioners Swerve in a small bowl.
  8. Roll the truffles in the Confectioners Swerve until fully coated.
  9. Serve right away or store truffles in an airtight container in the refrigerator.