White Chocolate Lemon Truffles

White Chocolate Lemon Truffles

White Chocolate Lemon Truffles

Yields:  24 pcs

INGREDIENTS:

1 cup white chocolate

5 Tbsp. unsalted butter

3 Tbsp. heavy cream

pinch salt

1 tsp. lemon extract

icing sugar, for dusting

DIRECTIONS:

  1. Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.
  2. Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.
  3. With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat.
  4. Store covered in the fridge for up to one week. Freeze for longer storage.

source: thesugar-coated

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