Ingredients
1 cup white chocolate chips
1/4 cup butter
Zest of 1 lemon
3 tbsp heavy whipping cream
1/2 tsp lemon extract
2-3 drops yellow food coloring (optional)
1/4 cup powdered sugar
Directions
Step 1
Place the white chocolate chips in a medium mixing bowl and set them aside. n a small saucepan, melt the butter with the lemon zest. Stir in the heavy cream and scald (bring just before boiling) the mixture.
Step 2
Pour the cream mixture through a fine-mesh sieve over the white chocolate chips. Add the lemon extract and optional food coloring, then stir until the mixture is smooth.
Step 3
Cover and refrigerate the chocolate chip mixture until the mixture is firm enough to handle, about 30 minutes.
Step 4
Scoop heaping teaspoonfuls of the chocolate chip mixture and form into balls. Roll the balls in the powdered sugar. Refrigerate the truffles for at least 30 minutes before enjoying them.