If you're looking for an easy and delicious Easter recipe, then this is it! These homemade white chocolate truffles are made with Meyer lemon zest for a light but also decadent dessert. They're rolled in all natural rainbow sprinkles so they are all dressed up for Easter. Grab the recipe below! Recipe is by Mimi Council.
Easy White Chocolate Lemon Truffles
284 grams (10 ounces) organic white chocolate, chopped
1/2 cup organic heavy whipping cream
Zest of 2 large Meyer lemons
425 grams (3 cups) organic powdered sugar, sifted
142 grams ColorKitchen Nonpareil Rainbow Sprinkles
In a double boiler, melt the white chocolate. Slowly add in the cream, little by little, whisking the entire time until completely combined. Remove from heat.
Add in the lemon zest and whisk to combine completely. Allow to cool for 15 minutes, then cover with plastic wrap and chill for 2 to 4 hours, until it’s cooled.
In a medium bowl, add the sprinkles. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the white chocolate ganache and the powdered sugar. Mix on low until combined completely.
Using your hands, form the ganache into 25 balls and then roll them in the sprinkles and place on the prepared baking sheet.
Store in the fridge for up to 7 days.
High Altitude — Follow the recipe as noted.