No-bake white chocolate lemon truffles are a refreshing change of pace for the holidays. Make this sparkly treat for your New Year’s Eve festivities!
Sometimes you just want to make something that tastes good and is extra pretty.
These lemon truffles are such a gorgeous little treat that you can’t help but ooooh and aaaaah over. They sparkle on the outside while the inside showcases an ultra creamy filling. The essence of lemon is present but not lip-puckeringly so and balances perfectly with the sweet white chocolate.
The truffles do require some lead time because you want to make sure there is plenty of time for chilling. Otherwise, you will end up with a bit of a sticky mess. It’s worth it, though. You can display them in a fancy candy dish and most people would assume that they were the result of a high-end candy shop purchase. They are gorgeous and festive which lends them quite well to a New Year’s Eve celebration. And thinking way ahead, keep them in mind for special Valentine’s Day gifts.
- 79 milliliters (1/3 cup) heavy whipping cream
- 1g lemon zest (~1 lemon)
- 142g chopped white chocolate
- 57g (4 tablespoons) unsalted butter, softened at room temperature
- 10 milliliters (2 teaspoons) lemon juice (~1/3 lemon)
- ½ cup shimmering sprinkles
- Combine heavy whipping cream and lemon zest in a small heavy-duty saucepan; heat over low-medium heat
- Bring to a light rolling boil then remove from heat; immediately pour through a mesh strainer over chocolate and whisk until smooth
- Whisk mixture until chocolate is completely melted; whisk in butter and lemon juice until smooth
- Chill mixture in refrigerator for at least two hours or overnight
- Once firm, use a small or cookie dough scoop to form small ball-shaped truffles; they will be slightly soft and sticky; freeze for fifteen minutes to set
- Once set, roll truffles in topping and store in an airtight container in refrigerator until ready to eat
- Bring to room temperature before serving
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