Description
Delightfully tangy and creamy Lemon Truffles made with crunchy Golden Oreos, luscious cream cheese, and a smooth white chocolate coating. These bite-sized treats combine zesty lemon flavor with sweet, decadent white chocolate for a perfect indulgence that’s easy to make and impressive for any occasion.
Ingredients
Scale
Truffle Base
- 36 Golden Oreos or other crunchy vanilla cream cookies, 14.3 ounce package
- 8 ounces cream cheese, softened
- 1 tablespoon lemon zest (plus more for garnish)
- 3 tablespoons lemon juice (juice from 1 1/2 large lemons)
Coating
- 18 ounces white chocolate chips (3 1/4 cups)
- 1 tablespoon coconut oil (optional, see notes)
Instructions
- Prepare the Baking Sheet. Line a rimmed baking sheet with parchment paper to keep the truffles from sticking and allow for easy cleanup.
- Make Cookie Crumbs. Place the Golden Oreos into a food processor and pulse until they become fine crumbs. If you don’t have a food processor, place cookies in a large zip-top bag and crush thoroughly with a rolling pin or a sturdy canned good.
- Mix Truffle Base. Zest and juice the lemons. In a bowl, combine the cookie crumbs with the softened cream cheese, lemon zest, and lemon juice. Mix gently with a silicone spatula by hand to avoid making the mixture too liquidy, which can happen if mixed in the processor.
- Form Truffle Balls. Using about one tablespoon of mixture per truffle, roll dough into balls using a small cookie scoop for consistent sizing. Place each truffle on the prepared parchment-lined baking sheet, ensuring they do not touch.
- Freeze Truffles. Freeze the formed truffle balls for at least 15 minutes to firm up before coating.
- Prepare White Chocolate Coating. In a heatproof bowl, combine white chocolate chips with coconut oil (if using). Microwave at half power for 1 minute, then stir. Continue microwaving in 30-second increments, stirring in between, until the mixture is smooth and fully melted.
- Coat Truffles. Remove truffles from the freezer. One at a time, dip each ball into the melted white chocolate using a fork, allowing excess chocolate to drip off. Place coated truffles back onto parchment paper, spaced apart.
- Decorate and Chill. Drizzle extra melted white chocolate over the tops of the truffles and immediately sprinkle with additional lemon zest. Freeze the coated truffles for another 15 minutes to set the chocolate fully.
- Serve and Enjoy. Once the coating is hardened, your lemon truffles are ready to serve. Enjoy the bright lemon flavor balanced with rich white chocolate!
Notes
- If you don’t have a food processor, crush cookies in a sealed bag using a rolling pin or canned good until finely ground.
- Mix lemon truffle dough by hand to avoid liquefying the cream cheese mixture.
- Adding coconut oil to the white chocolate helps create a smooth, glossy coating. Alternatives include vegetable shortening or vegetable oil.
- Lemon extract can substitute lemon juice and zest: use 1 tablespoon lemon extract instead of lemon juice and start with 1 teaspoon extract for zest, adjusting to taste.
- If using lemon-flavored Oreos, you may omit fresh lemon juice; results vary but have been reported delicious.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 10mg
