Ingredients
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1 1/5 cups(300 ml) white chocolate
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1/3 cup(80 ml+) butter
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Zest of 2 Sunkist lemons
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4 tablespoons(60 ml) heavy cream
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Sprinkles
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Instructions
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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.
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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).
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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.
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Keep in refrigerator until ready to serve and enjoy!
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Notes
Recipe Courtesy Of Brandi Milloy