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Chocolate Lemon Truffles

These chocolate lemon truffles are inspired by Louisiana Doberge Cake from Cheryl Day’s Treasury of Southern Baking (one of my favorite baking books). It was my first chocolate and lemon dessert, and I have craved the flavor combination ever since! This recipe comes together very easily and makes an impressive looking gift!

When introducing this flavor combination to my family and friends, the reaction has always been “Chocolate and lemons? It might not sound like an intuitive pairing, but these two flavors are absolutely delicious together!

These truffles are made by melting dark chocolate and adding heavy cream, sugar, vanilla extract, and three types of lemon flavorings… lemon juice, lemon zest, and lemon extract. The chocolate mixture is removed from the heat and chilled until set and is rolled into truffles once hardened. The truffles are then coated in a layer of melted chocolate and garnished with fine sea salt and lemon zest prior to setting.

Since these truffles are so rich in flavor, I would recommend rolling them on the smaller side (about 1-inch diameter). You will only need one or two of these to feel satisfied!

Some of the links below on this page are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission.

Truffles on a wire rack, glazed with melted chocolate.

What you’ll need for these Chocolate Lemon Truffles

  • Bain-marie – If you don’t have a bain-marie, you can set any heat-proof bowl over a saucepan of simmering water. Just be sure the water doesn’t touch the bottom of your bowl!
  • Citrus zester – In this recipe, the zest is added into the truffles but is also used to decorate.

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Chocolate Lemon Truffles

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  • Author: Amy @ The Pastry Blog
  • Total Time: 2 hours
  • Yield: 1516 truffles 1x


Units Scale
  • 2 lemons
  • 232 g dark chocolate
  • 1/4 tsp pure lemon extract
  • 1/4 tsp pure vanilla extract
  • 23 ml heavy cream
  • 30 g granulated sugar
  • 30 g confectioner’s sugar
  • Sea salt, for sprinkling


  1. Into a small bowl, zest one of the two lemons. Halve the lemon and squeeze the juice from one of the halves into the bowl of zest. Set aside.
  2. Finely chop 112 g of the chocolate and place into a bain-marie over simmering water along with the heavy cream and granulated sugar, stirring frequently, until just melted and smooth.
  3. Into the bowl of chocolate, add the lemon juice and zest as well as the lemon extract and vanilla extract.
  4. Continue to heat and stir constantly for 1-2 minutes to allow the alcohol from the lemon extract to cook off.
  5. Remove from the heat and transfer into a heat-proof bowl.
  6. Chill in the refrigerator for 1 hour, or until the chocolate has hardened.
  7. Once hardened, coat a small melon-baller (or a small spoon) with confectioner’s sugar and spoon out a small amount of chocolate. Roll the chocolate into a smooth, 1-inch ball using the palms of your hands. Repeat this process, coating the spoon with confectioner’s sugar each time to prevent the chocolate from sticking.
  8. Transfer the chocolate truffles to a wire rack placed over a cookie sheet.
  9. Finely chop the remaining 120 g of chocolate and place into a bain-marie over simmering water, stirring frequently, until just melted and smooth.
  10. Spoon a small amount of chocolate into a shallow plate or bowl. Dip the base of each truffle into the chocolate and place back onto the wire rack.
  11. Use a spoon to drizzle chocolate over top of each truffle. Zest the remaining lemon over the top of the truffles and sprinkle with sea salt.
  12. Refrigerate the truffles on the wire rack until set, about 30 minutes.
  13. To remove the truffles from the wire rack, carefully press your fingers beneath the bottom each truffle, pushing them up gently to release them from the rack (the hardened chocolate will make some of them stick to rack slightly). Store in an airtight container.
  • Prep Time: 30 minutes
  • Cooling time: 90 minutes

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