Zesty White Chocolate Lemon Truffles (Print Version)

# Ingredients:

→ Truffle Base

01 - 250g (1.25 cups) good quality white chocolate, finely chopped
02 - 100ml (0.25 cup) double cream (heavy cream)
03 - 25g (1 tbsp) unsalted butter
04 - Zest of 1 lemon
05 - 1.5 teaspoons lemon extract

→ Coating Options

06 - Icing sugar for rolling
07 - 75g (0.25 cup) good quality white chocolate for coating, melted

# Instructions:

01 - Line a small, shallow baking tin with baking paper.
02 - Combine white chocolate, double cream, and butter in a saucepan over low heat, stirring until completely melted and smooth.
03 - Remove from heat, stir in lemon zest and lemon extract until well combined. Pour into the prepared tin.
04 - Refrigerate mixture for 2-3 hours or overnight until set to a scoopable consistency.
05 - Scoop out large teaspoonfuls of the set ganache and roll into balls. Place on a lined baking tray and chill for 20 minutes.
06 - Roll truffles in icing sugar or dip in melted white chocolate using a fork. Return to fridge until chocolate coating is set.

# Notes:

01 - Precise measurements are crucial for proper ganache setting
02 - Ganache should be scoopable, not hard when set
03 - Keeps for one week in the fridge in an airtight container
04 - Can be frozen for up to one month

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