No Bake Lemon Truffles

RECIPE COURTESY OF BRANDI MILLOY

Number of servings

Ingredients

  • 1 1/5 cups white chocolate
  • 3/10 cup butter
  • Zest of 2 Sunkist lemons
  • 4 tablespoons heavy cream
  • Sprinkles

Directions

  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” 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!

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