These are new truffles to us. We love lemon and these are perfect little bits of citrus.
1 cup white chocolate chips
1/4 cup butter, softened
1 lemon, zest only
3 tbsp heavy whipping cream
1/2 tsp lemon extract
1/4 cup powdered sugar
In a small sauce pan, heat the butter, lemon zest and whipping cream up just before simmering, when the mixture is bubbling at the edges of the pan. Turn off the heat and add the extract and white chocolate chips. Stir until chocolate has melted.
Transfer mixture to a small Pyrex mixing bowl and refrigerate until firm, about 1 hour.
Roll out 3/4 inch balls from mixture and place back onto a lined cookie sheet and let cool in the fridge to firm up completely.
Roll out in powdered sugar and store in a closed container in the refrigerator.