LEMON TRUFFLES

Ingredients:

• 1 cup white chocolate chips
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp lemon zest
• 1/2 tsp vanilla extract
• 1/4 cup powdered sugar (for coating)
• Optional: yellow food coloring

Instructions:

1. Prepare the Filling:
   • In a small saucepan over low heat, combine the white chocolate chips, heavy cream, and butter. Stir until smooth and melted.
   • Remove from heat and mix in the lemon juice, lemon zest, and vanilla extract. If desired, add a few drops of yellow food coloring for a bright lemony look.
   • Pour the mixture into a bowl and refrigerate for 2-3 hours or until firm.
2. Shape the Truffles:
   • Using a small cookie scoop or teaspoon, scoop out the chilled mixture and roll it into small balls.
   • Place the truffles on a baking sheet lined with parchment paper and refrigerate for 15-20 minutes to firm up again.
3. Coat the Truffles:
   • Roll the truffles in powdered sugar until fully coated. For a more decorative touch, you can roll them in finely crushed cookies or white chocolate shavings.
4. Chill and Serve:
   • Return the coated truffles to the fridge for at least 30 minutes before serving.
   • Store in an airtight container in the refrigerator for up to a week.

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