No Bake Lemon Truffles
- 1 1/5 cups (300 ml) white chocolate
- 1/3 cup (80 ml+) butter
- Zest of 2 Sunkist lemons
- 4 tablespoons (60 ml) heavy cream
Recipe Courtesy Of Brandi Milloy
Serving Size: 12 truffles
Put white chocolate in bowl and set aside. In a small pot, melt butter with lemon zest on medium low heat. Add cream and heat until tiny bubbles form around the edge, but do not bring to a boil.
Remove from heat and pour the mixture over the white chocolate. Let sit for a few minutes. Stir until smooth and place in refrigerator to set (at least 2 hours).
Using a tablespoon, scoop chocolate and form into 1” (2.5 cm) round balls. Roll in sprinkles. If chocolate mixture gets soft, place in freezer for 5 minutes to harden and then continue rolling into balls.
Keep in refrigerator until ready to serve and enjoy!