1 cup white chocolate
5 Tbsp. unsalted butter
3 Tbsp. heavy cream
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