My friend Jen found this blog/recipe and sent it to me to try. (Thanks Jen!) Of course I was happy to oblige and try these truffles for her. The recipe says to let it set in the fridge for 2 hours and then roll into little balls. Well after four hours, I gave up on trying and went to bed. My mom (who was visiting that night) helped me out by rolling them the next day when they finally firmed up enough to hold a shape. She said they were a bit sticky and more work than she would have liked so she wouldn't necessarily make these again. However, these little chocolate lemon balls are addicting and I could easily see making this again. In fact, they practically melt in your mouth so you eat several at a time. :) NOT talking from experience here!!
1 cup white chocolate
5 Tbsp. unsalted butter
3 Tbsp. heavy cream
pinch salt
1 tsp. lemon extract
Powdered sugar, for dusting
Yellow food coloring if desired
Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth. Stir in salt and extract. (You can also add a few drops of yellow food coloring to make these brighter/more yellow). 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 the fridge for up to one week. Freeze for longer storage.
Makes: 24
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