WHITE CHOCOLATE LEMON TRUFFLES
By Amy Treasure
Published on Saturday 19th December 2020
In a saucepan, melt the white chocolate, double cream and butter.
Mix in the lemon zest and lemon extract. Pour into a shallow baking tin and leave to set in the fridge for 3-4 hours.
Once set, scrape out heaped teaspoonfuls of mixture.
Shape into balls.
Roll in icing sugar/powdered sugar.
Or coat in melted white chocolate!