No Bake Lemon Truffles

  • 12 truffles

Ingredients

    • 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
    • Sprinkles

Instructions

    1. 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.

    2. 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).

    3. 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.

    4. Keep in refrigerator until ready to serve and enjoy!

Notes

Recipe Courtesy Of Brandi Milloy