White Chocolate Lemon Truffles

Here is another recipe that showed up on my Facebook news feed. This one looks so sweetly delicious!

I did some searching on whose original recipe this is and came up with Sugarcoated's post here, who found it via Kitchen Simplicity. {[a lot of good recipes there, I might add]}

 Makes 24 truffles.

1 cup, white chocolate
5 Tbsp, unsalted butter
3 Tbsp, heavy cream
pinch salt
1 tsp, lemon extract
icing 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 or freeze for longer storage.

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