1 Cup of white chocolate chips (or grated good quality white chocolate if you’re feeling fancy)
One-third of a cup of unsalted butter
3 tablespoons of whipping cream
A pinch of salt
1 teaspoon of lemon extract
Half a cup of powdered sugar – for rolling the truffles in
Melt your chocolate & butter together in a double boiler.
Pour in the cream and stir gently until smooth.
Add the salt and the lemon extract and stir.
Leave on the counter to cool (so there is no steam when you wrap), cover with plastic wrap and place in the fridge for 2 hours or until the mixture is firm enough to roll into balls
Using a melon baller or small spoon, scoop out the mixture and roll into balls. (If the mixture is still too sticky drop a small amount of the mixture into powder sugar, it makes it much easier to roll into a ball, then roll it again in the sugar when the ball is formed)
Roll each ball in powdered sugar, coating well.
Store them in the fridge in an airtight container up to 1 week in a normal household or if you’re like us – descend on them and consume immediately.