White Chocolate Lemon Truffles
1 cup white chocolate (chips or solid)
5 tablespoons unsalted butter
3 tablespoons heavy cream
1 teaspoon lemon extract
Powdered 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.