Imen Dridi This easy Pioneer Woman Lemon-White Chocolate Truffles recipe uses just a few things, like vanilla sandwich cookies, cream cheese, white chocolate, and a little lemon extract. You get these super creamy, sweet, and tangy little bites that are covered in a smooth white chocolate shell. They’re great for parties or holidays like Easter and make about 3 dozen truffles, so there’s plenty to share.
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
- Make the filling: Get a baking sheet and line it with parchment paper. Put the cookies in a food processor and pulse them until they turn into fine crumbs. Add the cream cheese and lemon extract and pulse again until everything is mixed together into a thick paste.
- Roll the truffles: Scoop out the mixture and roll it between your hands to make 1-inch balls. You should get about 36 of them. Place the balls on the baking sheet you prepared and pop them in the fridge to chill for about 30 minutes.
- Melt the chocolate: Put the chopped white chocolate in a bowl that can handle heat. Set it over a pot of simmering water, but make sure the bowl doesn’t touch the water. Stir until the chocolate is melted and smooth. You can also do this in the microwave in 15-second bursts, stirring in between. Gently stir in the coconut oil and lemon zest.
- Dip and decorate: Dip the chilled cookie balls one by one into the melted white chocolate. Use a fork to lift them out, letting any extra chocolate drip off. Place them back on the baking sheet and immediately add the yellow sprinkles before the chocolate sets. Put them back in the fridge for about 10 more minutes to let the chocolate get firm.
Recipe Tips
- Chill Them Well: Don’t skip chilling the truffle balls. If they’re cold, they won’t fall apart when you dip them in the warm chocolate.
- Use a Food Processor: A food processor is the fastest way to get your cookie crumbs super fine. This helps make the truffle filling smooth, not chunky.
- Melt Chocolate Carefully: When you melt the white chocolate, go slow so it doesn’t burn. If you use a microwave, do it in short bursts and stir a lot.
- A Fork is Best for Dipping: A fork is the best tool for dipping. You can scoop the truffle out of the chocolate and let the extra drip off easily through the tines.
What To Serve Lemon Truffles
These lemon truffles are perfect all by themselves with a cup of coffee or tea. They’re also a great addition to a dessert platter with other treats like brownies, cookies, or fresh berries.
How To Store Lemon Truffles Leftovers
Refrigerate: Keep these in an airtight container in the fridge. Because of the cream cheese, they need to stay cool. They’ll last for about a week. Freeze: You can totally freeze these! Place them in a single layer in a freezer-safe container. They’re good for about a month. You can eat them straight from the freezer for a firmer treat!
Pioneer Woman Lemon-White Chocolate Truffles Nutrition Facts
- Serving size: 1 truffle
- Calories: 147 kcal
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 9mg
- Sodium: 70mg
- Total Carbohydrate: 17g
- Sugars: 13g
- Protein: 2g
Frequently Asked Questions
Do I have to use Golden Oreos? Nope! Any brand of vanilla sandwich cookie will work just fine for this recipe.
What is the coconut oil for? The coconut oil helps make the melted white chocolate a little thinner and smoother. This makes it much easier to dip the truffles and get a nice, even coating.
My white chocolate got thick and clumpy. What happened? That can happen if the chocolate gets too hot or if even a tiny drop of water gets in it. To avoid this, melt it gently over low heat and make sure your bowl and tools are completely dry.
