Lemon-White Chocolate Truffles

Name: Lemon-White Chocolate Truffles
Prep time: 30 min
Total time: 1 h 10 min
Yield: 3 dz.
Ingredients: 36 vanilla sandwich cookies (such as 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 c. yellow sprinkles, for topping

These pretty truffles are a no-bake lemon delight! 🍋

By Ree DrummondPublished: Apr 30, 2024

1 Rating

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pioneer woman lemon white chocolate truffles

David Malosh

Yields:

3 dz.

Prep Time:

30 mins

Total Time:

1 hr 10 mins

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Ingredients

36 vanilla sandwich cookies (such as 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

Directions

1. Step 1Line a baking sheet with parchment paper. Put the sandwich cookies in a food processor and pulse to make fine crumbs. Add the cream cheese and lemon extract and pulse until completely combined and the mixture almost forms a paste.
2. Step 2Scoop and roll the mixture into 1-inch balls (about 36). Place on the prepared baking sheet and refrigerate until chilled, about 30 minutes.
3. Step 3Put the white chocolate in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Cook, stirring, until melted. (You can also melt the white chocolate in the microwave in 15-second intervals, stirring.) Gently stir in the coconut oil and lemon zest. Remove the bowl from the pan.
4. Step 4Dip the cookie balls in the white chocolate, remove with a fork and return to the baking sheet. Immediately top with yellow sprinkles. Refrigerate until the chocolate is set, about 10 minutes.