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Grapefruit Vanilla Bean Truffle

Grapefruit Vanilla Bean Truffles

The recipe is pretty much identical to the Meyer Lemon truffles, which is great because it’s a very simple one and comes together in under ten minutes. I simply swapped out the lemon zest and juice for grapefruit, and mixed in vanilla bean seeds at the end for good measure, because grapefruit and vanilla are a match made in heaven. 

Course Dessert
Cuisine American
Keyword grapefruit truffles, vanilla bean truffles, white chocolate truffles
Prep Time 5 minutes
Cook Time 5 minutes
Chilling 4 hours
Total Time 4 hours 10 minutes
Servings 30
Calories 100 kcal


  • 9 ounces good quality white chocolate
  • 1/3 cup heavy cream
  • Zest of one grapefruit
  • 1/4 cup unsalted butter cubed
  • Pinch of salt
  • 1 vanilla bean seeds scraped
  • 3 teaspoons grapefruit juice
  • Superfine sugar for dusting


  1. Finely chop the white chocolate and place in a heatproof bowl. Set aside.
  2. Add grapefruit zest to cream in a small heavy saucepan and bring to a simmer, taking care not to boil. Remove from heat.
  3. Add butter and salt to white chocolate, then pour hot cream mixture into bowl. Melt over a saucepan with simmering water until smooth (do not allow water to touch glass bowl). Add vanilla bean seeds and grapefruit juice and stir to combine. Chill mixture for at least 4 hours.
  4. Using a teaspoon or a small cookie scoop portion out 1 inch balls of ganache mixture. Roll in your hands to form a ball (quickly, as it will begin to melt from the heat of your hands).
  5. Immediately sprinkle each truffle with the sanding sugar and place on a parchment lined baking sheet.
  6. Allow to set in the refrigerator for at least 5 minutes before serving (will keep for up to two weeks when stored in an airtight container).

Recipe Notes

definitely let them set in the fridge before serving them so they’re not too soft.