Sometimes I get in weird moods and make things with lemon.

Sparkly White Chocolate Lemon Truffles I

This is weird because I am soooo not a lemon girl. I’m an I-want-cheesecake, give-me-treats-so-rich-they-make-my-teeth-hurt and I-don’t-even-trust-you-if-you-attempt-to-feed-me-fruit-for-dessert type of girl.

It’s just who I am. And it’s not going anywhere.

And fruit isn’t dessert. Don’t even start.

Sparkly White Chocolate Lemon Truffles I

There’s been a few of those instances though where I end up craving something with lemon for one reason or another – it just tastes FRESH. And what’s even stranger is that white chocolate is never my drug of choice, yet here… it seemed perfect.



Sparkly White Chocolate Lemon Truffles I

And then I went and covered everything in these sparkly sugar crystals and well, heck. Do these have my name on it or what? It’s like candy with glitter. !!!!

Could it BE any more perfect?

Sparkly White Chocolate Lemon Truffles I


Sparkly White Chocolate Lemon Truffles

Yield: males about 30 truffles

Total Time: 2.5 hours


10 ounces high-quality white chocolate, chopped
2 tablespoons unsalted butter
6 tablespoons heavy cream
1 teaspoon corn syrup
1 drop lemon extract or pure lemon oil
the zest of half a lemon
white sanding sugar for coating


Add white chocolate and butter to a bowl, then microwave on medium power for 30 seconds. Stir a few times, then microwave for 20 more seconds.

Add heavy cream and corn syrup to a small saucepan and heat over medium heat just until bubbles appear on the edges. This will happen quickly! Immediately pour the cream over the melted chocolate and butter, stirring well for a few minutes until combined. Stir in the drop of lemon oil and lemon zest, mixing to combine. Place in the fridge (or even the freezer) for 1-2 hours.

Remove from fridge and scoop out teaspoon-size balls of chocolate with a melon scooper or small spoon. Roll them into balls and dip in the sanding sugar, coating completely. These hold up great at room temperature but I tend to store them in the fridge.

Sparkly White Chocolate Lemon Truffles I

I think I’m going to start covering all of my food in sparkles.

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110 Responses to “Sparkly White Chocolate Lemon Truffles.”

  1. #
    Ruthy — December 21, 2012 @ 10:29 pm

    Gah I love lemon! Have never gone down the white chocolate and lemon road though, so this is super intriguing. And that sugar is to die for.


  2. #
    Laurie {Simply Scratch} — December 21, 2012 @ 10:31 pm

    Ohhh I’m so a lovah of lemons… so these are just my thing {and plus they’re sparkly}! Merry Christmas Jessica!


  3. #
    dervla @ The Curator — December 22, 2012 @ 12:59 am

    ooooh shiny. I might go all gollum on you and call these my pretties … cause they flippin are! Wow, that whole last sentence made no sense, can we blame it on the looming Mayan apocalypse? Happy holidays, lovely lady :)


  4. #
    Danijela — December 22, 2012 @ 7:07 am

    Oh, I love lemon. Lemon and white chocolate – I LOVE it!!! This is a perfect treat for me. Thank you big! :)


  5. #
    Kim in MD — December 22, 2012 @ 7:15 am

    Oooh…sparkly lemon truffles- I love them! I’ve never had lemon and white chocolate together. I am baking Christmas cookies all day today, and I have everything I need to make these (including the sanding sugar), so these will be added to my list of edible gifts this year. Thanks for sharing, Jessica! Merry Christmas!


  6. #
    Kristi @ Cherry Jasmine — December 22, 2012 @ 10:14 am

    These look refreshing and delicious! Yum!


  7. #
    Elizabeth @Food Ramblings — December 22, 2012 @ 10:57 am

    yum– need these in my life!


  8. #
    HeatherChristo — December 22, 2012 @ 11:04 am

    I AM a lemon girl. These are totally beautiful. I am going to make them for my mom who is also a lemon girl.


  9. #
    Michele West — December 22, 2012 @ 11:04 am

    I love, love, love lemon! I may have to add these to the Oreo Truffles and Salted Caramel Pretzel bark already planned for today!


  10. #
    Barb | Creative Culinary — December 22, 2012 @ 11:05 am

    Between you and I there might be a run on sparkles…I LOVE them. Try using them to rim a cocktail glass too; not only pretty but I like the mouthfeel and the crunch.

    Now to these truffles. so I guess you would be a Snicker’s cheesecake while I so prefer my simple and fabulous lemon one? These truffles have my name written all over them. Lemon. White chocolate. Sparkles. Oh yeah.


  11. #
    Jaan L of Tx — December 22, 2012 @ 1:31 pm

    Yumm! and with its own bling. HAPPY HOLIDAYS


  12. #
    ani mendez — December 22, 2012 @ 2:25 pm

    oh i’d love to taste this!


  13. #
    Jocelyn (Grandbaby Cakes) — December 22, 2012 @ 8:47 pm

    I don’t think there is anything better than lemon. I adore it in everything and white chocolate is better to me than dark chocolate for some strange reason. I love how these truffles look like glittered snow balls.


  14. #
    Andrea Magee — December 22, 2012 @ 9:52 pm

    Made these today. I added the juice from the lemon and more lemon extract as they just weren’t lemony enough for me. The added juice makes them light and bright! Excellent recipe though – nice change from chocolate.


  15. #
    65 — December 22, 2012 @ 10:49 pm

    Ha very funny, an apple covered in sparkles isnt going to work for you. I wish I had sparkles so I could make these


  16. #
    Lauren — December 22, 2012 @ 11:35 pm

    This looks like the PERFECT New Years’ Eve dessert! I’m so with you on the whole covering-all-food-in-sparkles thing. I think sparkles would make even broccoli taste fabulous…maybe…worth a try ;)


  17. #
    Katie @ Oh Shine On — December 23, 2012 @ 3:46 pm

    oh yes baby.


  18. #
    Donna — December 23, 2012 @ 6:11 pm

    O.K., ….made these tonight…and I must tell you….PERFECTION ON A PLATE!!!….(
    True confessions…..As these were for “gifting”…I was mega-pressed for time…and I actually added the cream and syrup (I used Lyle’s Golden Syrup instead) at the same time as the white chocolate (Lindt) and butter to melt (less pan clean-up!!)…I then put the concoction into a stainless stell pan….put it in the freezer for 30 minutes…and scooped out the pretty firm balls!!!….I did a “riff” on your recipe by using a few drops of PISTACHIO extract (oil-based)) and made a praliné with 100 grams of shelled pistachios to 100 grams of cane sugar….whirring this into a fine powder….I then added some golden sprinkles that I had purchased in Tunisia …mixed it with the praline powder…and rolled the white chocolate/pistachio truffles in it….When I brought it to the party….PEOPLE FREAKED….They thought I had purchased them at some swanky local Geneva-France chocolaterie….and it was basically YOUR amazing recipe…..I simply cannot thank you enough for this exquisite recipe…so very EASY AND QUICK in execution….but perfect….I love you and I love this site….



  19. #
    Dana @ Conscious Kitchen Blog — December 24, 2012 @ 2:14 pm

    Love, love, love the sparkles – so perfect! I want one of these truffles right now!


  20. #
    Joy — December 26, 2012 @ 5:52 pm

    I love love this combination. I really like the coating for this. It gives a elegant take on the truffles. I think it would be great for new years eve.


  21. #
    Katie @ Blonde Ambition — December 27, 2012 @ 3:10 pm

    I am also not usually one to like white chocolate, but I have seriously been all about it this holiday season. I put it in, like, half the cookies I baked! I actually do love lemon though and I especially appreciate that these are so sparkly!!


  22. #
    Muneera N. — January 3, 2013 @ 6:13 pm

    Thank you so much for the recipe! Made this for a dinner on new years eve and everyone loved them. I covered them with blue sugar instead of white, and they looked great. It really tastes like a lot of work, but it was so easy to make. Thanks again!


  23. #
    Betty — February 4, 2013 @ 12:51 am

    I found this recipe surfing the web, and I Love white chocolate.
    I made these today for superbowl and they were a hit!!,

    i added a lil bit more lemon zest, just because i like lemon. but thank you for this recipe.



  24. #
    Allison — February 4, 2013 @ 3:17 pm

    Yum! I love using sanding sugar for baking. It’s so underrated. These look yummy!


  25. #
    Vicky — February 4, 2013 @ 6:45 pm

    I am so glad you were in a weird mood, because I love lemon. Not a bog fan of white chocolate, but these truffles look so awesome I have to try them. Thanks for sharing


  26. #
    Cheryl — February 14, 2013 @ 5:28 pm

    I made these to bring to work today for our Valentine lunch/munch and they were a hit! I was asked for the recipe!


  27. #
    Caitie — March 30, 2013 @ 1:12 pm

    Oh man these sound delicious. I’m making them for easter treats now. I think I’m going to make them into lollies! More fun!


  28. #
    Gina — September 22, 2013 @ 8:37 am

    Just made these and they are yummy! The lemon flavor intensifies over time. Very pretty. You can also roll them in powdered sugar. Thanks!


  29. #
    Striife — November 13, 2013 @ 9:21 am

    How many truffles would you say this recipe made?


    • Chris — December 15th, 2013 @ 9:13 pm

      The recipe says 20


  30. #
    Kylie — December 15, 2013 @ 12:46 am

    How long do you think these would last for if kept in the fridge? I’m making some for Christmas gifts and am trying to work out how far in advance I could do it. They look awesome, I can’t wait to try them out :)


    • Chris — December 15th, 2013 @ 8:58 pm

      They’ll last quite a while; as in weeks. I’d roll the balls in advance and store in the fridge, but leave the sanding sugar until I was ready to serve them.


  31. #
    lahunha — December 15, 2013 @ 5:02 pm

    Hi I am having a little trouble with them setting up. I followed the recipe to a t and the mixture is runny and won’t firm up what should I do?


    • Chris — December 15th, 2013 @ 9:11 pm

      I’m wondering about that myself. To me, the proportions of butter, corn syrup and cream look excessive considering white chocolate is naturally ‘softer’ and more fickle than milk or dark chocolates. Don’t worry though, just take the original mixture out the fridge and warm it in the microwave until it can be easily stirred. Then add another 100g (um, about 3.5oz) or so of melted white chocolate and a couple more drops of lemon extract, stir to combine and stick it all back in the fridge. Repeat in need until you get it right. Mine will have to stay there all the time anyway. I live in Australia and if I kept truffles at ‘room’ temp I’d be serving individual puddles of chocolate-lemon sauce.


      • Martine — December 22nd, 2013 @ 3:56 am

        Does this really work because I’m having the same issue the mixture is too runny to make into balls?

      • Teresa — June 25th, 2014 @ 8:04 am

        Has anyone frozen the finished product? If so, what was the result and how long did you keep them in the freezer?

      • Cynthia — September 14th, 2014 @ 9:54 pm

        I’m having the same issue…not firming up even when in the freezer and super sticky. It tastes delicious and I really want to make it for an upcoming bridal shower. I used Nestle Premier White Morsels…could that be my problem?

    • Linda Steele — December 12th, 2014 @ 7:33 pm

      Same trouble with not setting up and I am out of time to try to add more melted chocolate and chill again. My company party theme tonight is sparkly treats and now I must go without these little beauties. I might try to get them to set up tomorrow and maybe we can have some treats at work next week instead, though. Must say I am disappointed, at least for now….


  32. #
    Patricia Miller — December 16, 2013 @ 8:57 am

    I made a double batch of these this weekend for my Christmas candy gift bags I make every year. I always make truffles – but this was my first time making white truffles. Oh my gosh, these are my absolute favorite! I can’t believe I’ve gone this long without making them. The lemon and white chocolate is such an amazing combination. And not only do they taste amazing, but I think they’ll be the prettiest candy in the bag! Thanks for sharing!


  33. #
    Laurie E. — December 18, 2013 @ 11:16 am

    Am I in a parallel universe? Did I not just ask you about lemon and white chocolate cookies in the link previous to this one? Yeah, I’ll be making these this weekend. Once again, thanks for reading my mind.


  34. #
    Laurie E. — December 18, 2013 @ 11:20 am

    P.P.S I love how many “males” this recipe might yield. ;)


  35. #
    Angela — April 20, 2014 @ 12:03 am

    Thank you for this easy and delicious recipe. I followed the directions without any chsnges and they were fantastic. First time making truffles and it was so easy. I did have to put in the freezer to firm up enough to roll into balls.


  36. #
    Kristi — December 6, 2014 @ 11:39 pm

    And then truly, add some rosemary. Sip with Pinot Grigio and true elegance happens. For reals. Love your blog, Mama.


  37. #
    Terri+A. — December 16, 2014 @ 9:00 pm

    I made these to take to work with my cookie platters and they were the first thing to go. I froze the “dough” and it worked perfectly. I made mine a little smaller and got about 50 out of the batch. Will be making these again.


  38. #
    Karin — December 20, 2014 @ 2:28 am

    Mt son use to buy me lemon truffles from Sees every year and then they closed. I wonder if these would be like them. I love lemon.


  39. #
    Faith — July 8, 2015 @ 6:26 am

    Ahhhh I was so excited to make these for a lemonade stand my office was holding for charity but they never hardened enough, the truffles kept falling flat after I rolled them. What did I do wrong?? The filing tasted amazing, I’d love to try again…



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