Sometimes I get into strange moods and start making things with lemon.
This is funny because I’m definitely not a lemon person. I’m the type who wants cheesecake, indulgent treats that make my teeth tingle, and I usually don’t trust fruit as dessert.
It’s just who I am, and that’s not changing anytime soon.
Fruit is not dessert — don’t even try to convince me otherwise.
Occasionally, though, I crave something lemony because it tastes so bright and fresh. Even more surprising: white chocolate is rarely my first choice, yet for this idea it felt absolutely right.
Necessary. Mandatory.
Then I covered everything in sparkling sanding sugar and thought — wow. These practically have my name on them. It’s candy with glitter, and I’m totally here for it.
Could it be any more perfect?
Sparkly White Chocolate Lemon Truffles
Yield: 30 truffles
Ingredients
- 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
Instructions
- Add the white chocolate and butter to a heatproof bowl. Microwave on medium power for 30 seconds, stir, then microwave for another 20 seconds until mostly melted. Stir until smooth.
- In a small saucepan, heat the heavy cream and corn syrup over medium heat just until bubbles form around the edges — this happens quickly. Immediately pour the hot cream over the melted chocolate and butter, stirring for a few minutes until fully combined. Stir in the lemon extract (or oil) and the lemon zest. Refrigerate (or freeze) for 1–2 hours until firm enough to scoop.
- Once chilled, scoop teaspoon-sized portions with a melon baller or small spoon, roll into balls, and coat completely in white sanding sugar. These truffles hold up at room temperature but can be stored in the refrigerator for longer freshness.
Notes
Adapted from Alton Brown’s chocolate truffles.
I think I might start covering everything I make in sparkles.