Tangy White Chocolate Truffles (Print Version)

# Ingredients:

01 - 250g (1.25 cups) premium white chocolate, chopped into small pieces

02 - 100ml (0.25 cup) heavy cream

03 - 25g (1 tbsp) sweet butter, unsalted

04 - Fresh zest from one whole lemon

05 - 1.5 teaspoons extract of lemon

06 - Powdered sugar for dusting

07 - 75g (0.25 cup) premium white chocolate for outer layer, melted

01 - Put baking paper in a shallow, small baking dish.

02 - Gently melt white chocolate with heavy cream and butter in a pot on low flame, constantly mixing until silky smooth.

03 - Take off heat, mix in the lemon zest and extract thoroughly. Transfer the mix into your lined container.

04 - Leave in fridge for about 2-3 hours or leave overnight until firm enough to scoop.

05 - Take heaping teaspoons of the chilled mixture and roll into round shapes. Set on a paper-lined tray and cool for 20 minutes.

06 - Cover balls in powdered sugar or dunk in melted white chocolate with a fork. Chill again until the outer layer hardens.

01 - Getting measurements right helps your mixture set properly

02 - Your ganache should feel soft yet moldable when ready

03 - Stays fresh for 7 days when kept sealed in the fridge

04 - They'll last in the freezer for up to 30 days