Lemon Truffles Recipe
Ingredients:
1/4 cup unsalted butter 
1/3 cup heavy cream 
1 cup white chocolate chips 
3 tablespoons lemon juice 
Zest of 1 lemon
1/2 teaspoon vanilla extract 
Extra white chocolate, melted, for coating
Lemon zest or crushed lemon candy for garnish 
Instructions:
Prepare Lemon Infusion:
In a small saucepan, heat butter and cream over low heat until the butter is melted (don’t let it boil! 
).
Remove from heat and add 1 cup of white chocolate chips . Let sit for a minute, then whisk until smooth 
.
Stir in lemon juice, lemon zest, and vanilla extract. Mix until everything is well incorporated 
.
Chill:
Transfer the mixture to a shallow dish. Cover and refrigerate for 2 hours, or until the mixture is firm enough to handle 
.
Form Truffles:
Using a melon baller or a teaspoon, scoop out balls of the chilled mixture. Roll them quickly with your hands to form smooth balls 
.
Place the truffle balls on a parchment-lined baking sheet and chill again until firm 
.
Coat and Garnish:
Dip each truffle into melted white chocolate, using a fork to help coat them evenly .
Sprinkle some lemon zest or crushed lemon candy on top before the chocolate sets for that zesty sparkle 
.
Serve or Store:
Let the truffles set at room temperature until the chocolate coating is firm 
.
Serve immediately, or store in an airtight container in the refrigerator for up to a week (if they last that long! 
)
