The lemon truffles are simple and quick treats made with a few ingredients; fresh and delicious, they are very easy to prepare, require no cooking, and can be customized as desired.
This summer, I made several variations because, besides being easy to make, they are a delightful dessert that everyone enjoys. I find the idea of offering guests a tray of assorted bon bons very charming with chocolate truffles, coconut, strawberry, and lemon.
The base is always the same and is made of ricotta, coconut, and white chocolate, to which you add fresh fruit, nuts, or chocolate according to your taste. Coconut is a fruit extremely appreciated by both adults and children, besides making truffles you can use it to prepare no-bake coconut cheesecake or delicious mini tiramisu with coconut and berries.
The recipe I am proposing today is very quick; in a few minutes, you will obtain a delicious mixture to make balls to dip in shredded coconut. After a short rest in the fridge, you can serve them to your guests; if you want to make them even more delicious, insert a cherry or toasted hazelnut in the center.
Try other recipes with lemon:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 5 Minutes
- Portions: 15 Pieces
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 83.30 (Kcal)
- Carbohydrates 8.32 (g) of which sugars 7.64 (g)
- Proteins 1.39 (g)
- Fat 5.12 (g) of which saturated 3.85 (g)of which unsaturated 0.94 (g)
- Fibers 0.36 (g)
- Sodium 31.02 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4.4 oz ricotta
- 3.2 oz white chocolate (I use Lindt bars)
- 1 cup shredded coconut
- 2.5 tbsps powdered sugar
- 1.5 tbsps lemon juice
- lemon zest (grated, zest of half a natural lemon needed)
- 1 tsp vanilla extract
- 0.5 cup shredded coconut
- 1 tsp lemon zest (grated)
Tools
- 1 Bowl
- 1 Scale
- 1 Spatula
- 1 Small Bowl
Procedure
Pour the ricotta into the bowl and soften it with a spatula so that it is creamy and without lumps. Add the vanilla extract, powdered sugar, and lemon juice and zest, and mix everything.
Finely chop the white chocolate, melt it in the microwave (or a bain-marie), stirring often, which will take about 1 minute.
Incorporate the melted chocolate into the ricotta, then add the shredded coconut.The mixture is ready. Let it rest in the fridge for 10 minutes.
Pour the shredded coconut into a small bowl, add 1 teaspoon of lemon zest and mix.
Take the mixture, form 15 balls, and roll them in the small bowl with coconut and lemon zest.
Lemon truffles are ready; store them in the fridge and let them come to room temperature for a few minutes before serving.
Tips
Storage
Lemon truffles can be stored in the refrigerator for 3 days.
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