White Chocolate Lemon Truffles

Deliciously sweet and creamy with a pronounced lemon flavor. They have a melt-in-your-mouth texture, and the addition of the sugar coating gives a nice texture contrast. Wonderful for an edible homemade gift

1/3 cup plus 1 Tbsp. heavy cream
grated zest of 1 lemon
9 ounces good quality white chocolate, finely chopped
pinch of salt
1/4 cup (1/2 stick) unsalted butter, cut into thin slices
2 tsp. freshly-squeezed, strained lemon juice
granulated Sugar, for coating

• In small, heavy, non-aluminum saucepan, combine the heavy cream and lemon zest.
• Over low heat, heat until cream comes to a simmer, stirring occasionally.
• Remove from heat, cover tightly and let sit for 20 minutes.
• Combine the white chocolate, salt, and butter in medium heatproof bowl.
• Remove the cover from the cream and reheat over low heat, stirring occasionally, until it reaches a simmer.
• Remove from heat.
• Strain through fine-meshed strainer into white chocolate mixture.
• Press down on the lemon zest left in the strainer to extract all the liquid from it.
• Place white chocolate mixture over a pot of warm water on low heat (water should not touch bottom of bowl).
• Stir the chocolate frequently just until almost melted.
• Remove the bowl from the warm pot.
• Stir until the chocolate is melted and smooth.
• *White chocolate can be difficult when melting. If there are small lumps of white chocolate use a food processor and process the mixture at high speed just until smooth
• Stir in lemon juice.
• Transfer the mixture to a small bowl.
• Chill at least 4 hours, covering tightly when cold.
• To make truffles: Using a small cookie scoop or a spoon, form balls of about 1 inch diameter from the cold truffle base.
• Roll in sugar until well-coated.
• Store truffles airtight in refrigerator for up to one week or freeze for longer storage.
• To serve, remove from refrigerator 15 to 20 minutes prior to serving time.
• Let stand at room temperature, covered, until serving time.

Recipe: What Megan's Making