Imen Dridi This Pioneer Woman Lemon White Chocolate Truffles recipe is sweet and tangy, which uses vanilla sandwich cookies and white chocolate. It’s a classic, foolproof recipe, ready in about 50 minutes.
Pioneer Woman Lemon White Chocolate Truffles Ingredients
- 36 vanilla sandwich cookies (like Golden Oreos), broken into large pieces
- 1 (8-ounce) package cream cheese, at room temperature
- 1/2 tsp. lemon extract
- 16 oz. white chocolate, chopped
- 1 tsp. coconut oil
- 1/2 tsp. grated lemon zest
- 1/3 cup yellow sprinkles, for topping
How To Make Pioneer Woman Lemon White Chocolate Truffles
- Prepare the cookie mixture: Line a baking sheet with parchment paper. In a food processor, pulse the cookies into fine crumbs. Add cream cheese and lemon extract, and pulse again until a thick paste forms.
- Form the truffles: Scoop out the mixture and roll it into 1-inch balls using your hands. You should get about 36. Place them on the lined baking sheet and refrigerate for 30 minutes.
- Melt the chocolate: Place the chopped white chocolate in a heatproof bowl over a pot of simmering water (don’t let the bowl touch the water). Stir until smooth. Stir in the coconut oil and lemon zest. Alternatively, microwave in 15-second bursts, stirring in between.
- Dip and decorate: Dip each chilled truffle into the melted white chocolate using a fork. Let the excess drip off, then place it back on the baking sheet. Immediately top with yellow sprinkles. Chill in the fridge for another 10 minutes to set.
Recipe Tips
- Can I use a different cookie? Golden Oreos work best, but any vanilla sandwich cookie should be fine.
- How to prevent truffles from falling apart: Make sure the mixture is well blended and chilled before dipping.
- Can I freeze the truffles? Yes, freeze them in an airtight container for up to 1 month.
- Can I skip the coconut oil? You can, but it helps the chocolate melt more smoothly and gives a glossier finish.
- How to store leftovers: Keep them refrigerated in a sealed container for up to 5 days.
What To Serve With Lemon White Chocolate Truffles
These truffles are perfect for dessert platters, parties, or edible gifts. Pair them with:
- Fresh berries or fruit kabobs
- Lemon bars or mini tarts
- A glass of Prosecco or Moscato
- Hot tea or espresso
- White chocolate bark
How To Store Lemon White Chocolate Truffles
Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Freeze in a sealed container with parchment between layers for up to 1 month. Thaw in the fridge before serving.
Lemon White Chocolate Truffles Nutrition Facts
- Calories: 147 kcal
- Carbohydrates: 17g
- Fat: 8g
- Saturated Fat: 5g
- Sugar: 13g
- Protein: 1g
- Sodium: 65mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use white chocolate chips instead of chopped white chocolate?
Yes, just be sure to melt them slowly to avoid burning.
Why did my truffle coating crack?
If the truffles are too cold when dipped, the chocolate may crack. Let them sit out briefly before dipping.
Can I add food coloring to the chocolate?
Yes, use oil-based food coloring to avoid seizing the chocolate.
What’s the best way to roll even-sized truffles?
Use a small cookie scoop to portion the mixture before rolling.
Can I make these ahead for a party?
Absolutely. Make them up to 3 days in advance and keep them chilled.
Try More Recipes:
Pioneer Woman Lemon White Chocolate Truffles
Description
These creamy lemon white chocolate truffles are easy to make and perfect for parties or gifting.
Ingredients
Instructions
- Line a baking sheet with parchment. Pulse cookies into crumbs in a food processor. Add cream cheese and lemon extract, pulse to combine.
- Roll into 1-inch balls and chill for 30 minutes.
- Melt white chocolate using a double boiler or microwave. Stir in coconut oil and lemon zest.
- Dip each ball into melted chocolate, let excess drip off. Place on baking sheet and top with sprinkles.
- Chill for 10 minutes until set. Store in the fridge.
