Easy White Chocolate Lemon Truffles

Easter is coming up in just a few weeks! I love Easter for two reason – I love candy and I love pastels. Both things I associate with Easter no matter what. And these Easy White Chocolate Lemon Truffles are no exception, they are a super easy homemade truffle covered in some cute pastel sprinkles for an Easter dessert that everyone will love.

Easy white chocolate lemon truffles with rainbow sprinkles

I use only a few simple ingredients in these Easy White Chocolate Lemon Truffles. They are made using organic white chocolate chips, organic heavy whipping cream, zest from Meyer lemons (my neighbor has been brining me so many, I have been so lucky!), organic powdered sugar, and my new favorite all natural rainbow sprinkles.

Ingredients for Easy White Chocolate Lemon Truffles

Organic White Chocolate
White chocolate is the star of these easy truffles. I use Organic Kettle White Chocolate Chips, but you can also use a white chocolate bar and chop it as well!

Organic Heavy Whipping Cream
I use organic heavy whipping cream, my favorite is Organic Valley, but there are many others that are also good. When you mix cream and chocolate together, you make ganache. Different ratios of chocolate and cream will result in different types of ganache, so cream is a key ingredient in this recipe!

Meyer Lemon Zest
I use Meyer lemon zest in these truffles, for a subtle lemon flavor! If you don’t have Meyer lemons, you can use traditional lemons as well.

Organic Powdered Sugar
I use organic powdered sugar to sweeten these truffles. Make sure to sift powdered sugar before using it as it can easily clump when it sits in the pantry or on a store shelf!

All Natural Nonpareil Rainbow Sprinkles
I coat these truffles in all natural rainbow sprinkles, as it makes them super cute for Easter. You could also use white sprinkles (which would also look adorable!). You could also coat these in fine shredded coconut as an alternative as well.

Why Organic

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

Easy white chocolate lemon truffles with rainbow sprinkles
Easy white chocolate lemon truffles with rainbow sprinkles
Easy white chocolate lemon truffles with rainbow sprinkles
Easy white chocolate lemon truffles with rainbow sprinkles
Easy white chocolate lemon truffles with rainbow sprinkles

Easy White Chocolate Lemon Truffles

Recipe by MimiDifficulty: Easy



Simple white chocolate truffles with lemon are rolled in rainbow sprinkles for a delightful and fun treat!


  • 284 grams (10 ounces) organic white chocolate, chopped

  • 1/2 cup organic heavy whipping cream

  • Zest of 2 large Meyer lemons

  • 425 grams (3 cups) organic powdered sugar, sifted

  • 142 grams ColorKitchen Nonpareil Rainbow Sprinkles


  • In a double boiler, melt the white chocolate. Slowly add in the cream, little by little, whisking the entire time until completely combined. Remove from heat. 
  • Add in the lemon zest and whisk to combine completely. Allow to cool for 15 minutes, then cover with plastic wrap and chill for 2 to 4 hours, until it’s cooled.
  • In a medium bowl, add the sprinkles. Line a baking sheet with parchment paper. 
  • In the bowl of a stand mixer fitted with the paddle attachment, add the white chocolate ganache and the powdered sugar. Mix on low until combined completely. 
  • Using your hands, form the ganache into 25 balls and then roll them in the sprinkles and place on the prepared baking sheet.
  • Store in the fridge for up to 7 days.


  • High Altitude — Follow the recipe as noted. 

Did you make this recipe? 
Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!

Did you like this post?

Make sure to check out my Eggless Chocolate Chip Cookies recipe, which I’m sure you’ll love too! And, share it with someone who you think will like it too!

Leave a Comment