Sparkly White Chocolate Lemon Truffles.
Sometimes I get in weird moods and make things with lemon.
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.
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.
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
- 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.
Did you make this recipe?
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I appreciate you so much!
I think I’m going to start covering all of my food in sparkles.
132 Comments on “Sparkly White Chocolate Lemon Truffles.”
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…
my truffles did not hold together, what did I do wrong?
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Where can you find white sanding sugar?
When I was baking cakes, my local bakery would sell me icing and other baking supplies. You might try a bakery near you and speak to the manager. Also, if you have a Cash & Carry or a bakery supply house near you, they might have it. If none of those are available to you try making your own by putting regular sugar in a food processor and grinding it finer. hope this helps you in the future.
Amazing!! Love these!! So easy during the busy Christmas season and so yummy!!! Thank you, you’re a genius Working out perfectly. Tried other toppings but the crunch and look of the sugar beats all. Taking to my bible study Christmas party tonight to show off
I used Ghirradeli chocolate chips. Mine look sweet but not all that wonderful to eat. I think the only way I’d consider remaking them would be with a very high quality white chocolate. They will dress up a wintery sweets table nicely as they look like little snowballs. I’d leave more of the sugar on the plate as in the image to give the image of snow. Also recommend making small balls as they are extremely sweet. Not all that impressed with these as a desert as of this result. May give it another try sometime with better chocolate, as mentioned.
P.S. the comment from Gini Hart is also mine. I left that when they were still warm and I was in the middle of making them. The “dough” is yummy when warm. But that’s not possible for the finished result. Too bad.
These were great! I made them for an upscale 40th party and everyone raved about them. I have a special to request to make them for a wedding this weekend.
Can these be made ahead of time and frozen until I need them?
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I have made these by request every year at our holiday party since I found the recipe in 2012. I double the recipe because I make them a little bigger than teaspoon size and they go fast. I love the look of the sparkly sugar but don’t enjoy the crunch so I usually roll them in regular white sugar. This year I’m going to try a dusting of powdered sugar as I’m going to make a frosted tree out of them to display. I keep them in the freezer until time to serve and they are soft enough to melt in your mouth but still delightfully cold which is how I like them.
**You absolutely MUST use good quality white chocolate, No Nestle morsels (shudder) and not even Ghiradelli chips are good enough as they are cut with cheaper oils so the truffles won’t set right.**
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