This is a dessert I made a few weeks ago for a family party along with the Homemade Milky Way Bars. I found it at Kitchen Simplicity. Head over there and spend some time drooling over the beautiful food photography and recipes. This only made 21 little truffles for me, so a small batch. Love the lemon scent and taste. I added a few drops of yellow food coloring when I added the lemon extract.
1 c. white chocolate
5 T. unsalted butter
3 T. heavy cream
1 t. lemon extract
Powdered 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 powdered sugar to coat. Store covered in refrigerator for up to one week. Freeze for longer storage.
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