White Chocolate Lemon Truffles
Yields: 24 pcs
1 cup white chocolate
5 Tbsp. unsalted butter
3 Tbsp. heavy cream
1 tsp. lemon extract
icing sugar, for dusting
- Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.
- Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.
- With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat.
- Store covered in the fridge for up to one week. Freeze for longer storage.