These lemon truffles prove that candy shops aren't the only ones who can make "fancy" treats.
Instructions
1
Heat the cream and zest, melt the chocolate
2
Place the chopped white chocolate in a large bowl. In a small saucepan, bring the heavy whipping cream and grated lemon zest just to a boil. Pour it over the chocolate, then let the mixture stand for three minutes. Stir with a whisk until smooth. Then, stir in the lemon extract. Editor’s Tip: If your chocolate isn’t fully melted, place the bowl over a pan of warm water and stir gently until smooth. Low and slow wins this race.
3
Chill the mixture
4
Pour the mixture into an 8-inch square pan. Chill for 20 minutes or until slightly hardened. Editor’s Tip: You don’t want the mixture to be rock solid, just firm enough to scoop without turning into a sticky situation. Aim for a soft fudge texture.
5
Scoop and shape
6
Using a melon baller or spoon, scoop out and shape into 1-inch balls. Roll half the balls in the coarse yellow sugar; roll the remaining half in confectioners' sugar. Editor’s Tip: If the mixture gets too soft while shaping, pop it back in the fridge for a few minutes to firm up again.
7
Chill and serve
8
Store in an airtight container in the refrigerator.
