White Chocolate Limoncello Truffles White Chocolate Limoncello Truffles

White Chocolate Limoncello Truffles IMAGE Image by: White Chocolate Limoncello Truffles IMAGE Author: Canadian Living

A touch of lemon-flavoured liqueur adds extra flair to these creamy chocolate treats.

  • Prep time 45 minutes
  • Total time 4 hours & 15 minutes


White Chocolate Coating:


Truffles: Place chocolate in heatproof bowl. In saucepan, heat cream with butter over medium heat just until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in limoncello and lemon zest. Cover and refrigerate until firm, about 2 hours. Using melon baller or teaspoon, drop by rounded 1 tsp onto 2 waxed paper–lined rimmed baking sheets. Gently roll to form balls. Freeze until hard, about 1 hour. (Make-ahead: Cover and freeze for up to 24 hours.)

White Chocolate Coating: In heatproof bowl set over saucepan of hot (not boiling) water, melt half of the chocolate. Using food colouring, tint chocolate to desired shade; let cool slightly.

Working with 1 sheet of truffles and using 2 forks, dip each into chocolate, tapping forks on edge of bowl to remove excess; sprinkle tops with decorating sugar. Return to waxed paper–lined baking sheet. Refrigerate until coating hardens, about 30 minutes. Melt remaining chocolate; repeat with remaining truffles and coating. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week or freeze for up to 3 months.)

Makes 45 truffles.

Nutritional facts per truffle: about

  • Sodium 19 mg
  • Sugars 8 g
  • Protein 1 g
  • Calories 84.0
  • Total fat 6 g
  • Potassium 37 mg
  • Cholesterol 6 mg
  • Saturated fat 3 g
  • Total carbohydrate 8 g


  • Calcium 2.0
  • Vitamin A 2.0
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Baking & Desserts

White Chocolate Limoncello Truffles