White Chocolate Lemon Truffles

White Chocolate Lemon Truffles

What you'll need:

1. 1 cup White Chocolate
2. 5 tablespoons Unsalted Butter
3. 3 tablespoons Heavy Cream
4. 1 teaspoon Lemon Extract
5. pinch of salt
6. powdered sugar for dusting

Melt chocolate, butter, and cream in a double boiler.  Stir until smooth.

Stir in salt and lemon extract.  Cover bowl with plastic wrap and refrigerate for 2 hours, or until firm enough to handle.

Using a melon baller or small scoop/spoon, form into 1 inch balls.  Toss with powdered sugar until coated.

Store in an airtight container, refrigerated for up to 1 week, freeze for up to 2 months.