White Chocolate Lemon Truffles
- 1 1 1 cup white chocolate
- 5 5 5 Tbsp. unsalted butter
- 3 3 3 Tbsp. heavy cream
- pinch pinch salt
- 1 1 1 tsp. lemon extract
- icing sugar, for dusting
- to you want to amp up the yellow color, stir in some yellow food coloring along with the extract and salt.
Adapted from pinterest.com
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.