White Chocolate Lemon Truffles

Apparently, there are people who want dessert to be dark chocolate-free?!

I can respect that preference, though let's be real, I'll never understand it.  But in the spirit of equal opportunity dessert making, this recipe is for you, lemon lovers and dark chocolate-phobes.

Full disclosure: I do not eat white chocolate, so I haven't tasted one of these.  However, I made them for a party, and they got rave reviews from all the white chocolate and lemon fans.  I probably just lost all credibility in your blog-reading eyes, but I needed to be honest {and ensure that if any of you ever bring me a dessert, there is no white chocolate in it}.

A big bonus of making these {besides their sparkly-cuteness and my total disinterest in eating them, so more room for cupcakes!} is how easy they are!  Basically if you can melt things in the microwave, then roll stuff into a ball shape, you're set.  It's even easier if you have a melon-baller.  And people are very impressed.

As you can see, I'm not the most consistent ball-roller.  But I've learned to reframe "imprecise and lumpy truffles" into "handmade artisan truffles," and people really go for that.  You'd think with all the many years of practice rolling swedish meatballs for the Christmas smorgasbord, I'd be a little better at this.  Sorry, Grandmom.

White Chocolate Lemon Truffles

Makes about 30 truffles, recipe adapted from How Sweet Eats

10 oz good quality white chocolate chips 

2 tablespoons unsalted butter

6 tablespoons heavy cream

1 teaspoon corn syrup

1 drop lemon extract

The zest of half a big lemon

Yellow sparkly sprinkles for coating

Melt white chocolate and butter in the microwave, heating for 30 second intervals and stirring between heatings.  

Add heavy cream and corn syrup to a small saucepan and heat over medium until the mixture forms bubbles, which will happen quickly.  Immediately pour cream mixture over the melted chocolate mixture, and stir until well combined.  Then add lemon extract and zest and stir.  Place in the fridge for about an hour.  (If you leave them in the fridge for a while, the chocolate will get pretty hard and be difficult to scoop and shape.  In that case, give them about 15-20 minutes of sitting at room temperature or a quick heat up in the microwave)

Remove and either with a melon baller or with a spoon and your hands, scoop truffle mixture out and roll into small (teaspoon size) balls.  Roll them in the sprinkles and store in the fridge or at room temperature.

Perfect for picnics, or just filling up a pretty bowl on the table...