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1
Make the truffle base first, as it must be well-chilled before using. In small, heavy, non aluminum saucepan, combine double cream and lemon zest. Over low heat, heat until cream comes to a simmer, stirring occasionally.
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2
Remove from heat. Cover tightly; allow to stand 20 minutes at room temperature.
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3
Shortly before cream standing period (20 minutes) is up, combine white chocolate, small pinch of salt, and butter pats in medium heatproof bowl.
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4
When cream has stood 20 minutes, remove cover.
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5
Reheat cream mixture over low heat, stirring occasionally, until it reaches a simmer again. Remove from heat.
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6
Strain through fine-meshed strainer into white chocolate mixture.
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7
Press down on the lemon zest left in the strainer to squeeze all the liquid from it.
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8
Place white chocolate mixture over warm water on low heat (water should not touch bottom of bowl).
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9
Stir frequently just until almost melted; (careful not to burn) remove from heat and hot water.
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10
Stir until melted and smooth. (Note: White chocolate, even of excellent quality, can be stubborn about melting. If there are small lumps of white chocolate in your truffle base, transfer the truffle base to a food processor fitted with a steel blade; process at high speed just until smooth.).
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11
Transfer truffle base to small bowl. Chill at least 4 hours (overnight is fine, too), covering tightly when cold.
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12
When base is chilled, prepare coating.
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13
For Coating:
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14
Meanwhile, melt the white chocolate add lemon oil (if wish).
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15
To make truffles:
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16
If desired, have ready 1 inch petit four cases for finished truffles.
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17
Using a teaspoon form balls of about 1 inch diameter from the cold truffle base.
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18
Drop into the melted white chocolate mixture using a fork to assist, dip and turn each ball in the chocolate. Then place on a lined baking tray to allow the chocolate to set. Place in the petit-four cases or storage container.
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19
Store truffles in an airtight container in refrigerator for up to one week; freeze for longer storage.
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20
To serve, remove from refrigerator 15 to 20 minutes prior to serving time. Let stand at room temperature, covered, until serving time.
