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White Chocolate Lemon Truffles
Ingredients
| 8 oz | 225 g | white chocolate, chopped |
| 5 Tablespoon | 75 ml | unsalted butter |
| 3 Tablespoon | 45 ml | heavy whipping cream |
| pinch | | salt |
| 1 teaspoon | 5 ml | lemon extract |
| — | | powdered sugar |
Instructions
- Over a double boiler melt chocolate, butter and cream, stir until smooth.
- Stir in salt and lemon extract.
- Cool slightly, cover with plastic wrap and refrigerate for 2 hours (or until firm enough to roll the balls).
- With a small spoon or a melon baller scoop out the mixture and roll into 1 inch balls (if it's too sticky drop a small amount of white chocolate mixture into powder sugar, it makes it much easier to roll into a ball, then roll it again in the sugar when the ball is formed).
- Roll each ball into powdered sugar to coat them well.
- Store in the fridge in airtight container up to 1 week, freeze for longer storage.
