Lemon Zest Infused White Chocolate Truffles

1. 1

   Combine lemon zest and heavy cream in small non-stick saucepan.

2. 2

   Bring to simmer over medium low heat.

3. 3

   Remove from heat and let set 20 minutes.

4. 4

   Combine white chocolate chips, salt, and butter in double boiler.

5. 5

   Heat chocolate mixture over medium low heat, stirring constantly, until just melted.

6. 6

   Remove chocolate mixture from heat and transfer to medium size mixing bowl.

7. 7

   Transfer zest and cream mixture into a sieve, holding sieve over chocolate mixture, and press zest through sieve into chocolate.

8. 8

   Gently stir chocolate and cream mixture together.

9. 9

   Fold in two teaspoons lemon juice (or substitute lemon juice with lemon liqueur).

10. 10

    Refrigerate overnight.

11. 11

    Remove from refrigerator.

12. 12

    Roll into one inch balls.

13. 13

    Roll truffles in sugar.

14. 14

    Refrigerate truffles until ready to serve.

* Per serving · 4 servings · Values may vary.

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