White chocolate, lemon truffles . . .


1 cup white chocolate

5 Tbsp. unsalted butter

3 Tbsp. heavy cream

pinch salt

1 tsp. lemon extract

1 drop of yellow food coloring for a deeper yellow color, is optional

Superfine bakers sugar for dusting



In a double boiler, melt chocolate, butter and cream or in a microwave. Stir until smooth.

Stir in salt & lemon extract.

Allow to cool covered in the fridge for 2 hours or until firm

With a melon baller scooper or small spoon and form into 1 inch balls.

Toss with superfine sugar to coat.

Store covered in the fridge until ready to serve