white chocolate lemon truffles

Making this recipe, I was instantly brought back to the Easters of my childhood. After I stopped believing in the Easter bunny that is. I used to request a white chocolate treat instead of the waxy chocolate one. I was a snob back then too I guess. And chopping the white chocolate for these white chocolate lemon truffles instantly reminded me of the smell you get hit with when you open the package of one of these white chocolate bunnies. Instant trip down memory lane.

Why is there a paper purse in the picture? This recipe is a trial run for treats that were requested by a friend who sells purses, jewelery, fashion accessories at home parties. She's meeting the founders her company and wants to bring them something sweet. So I was playing with packaging options for these truffles. Cute, no?

I had bookmarked this recipe last year around Easter time, and of course, like most of the recipes I bookmark, never had the opportunity to make.

White Chocolate Lemon Truffles
recipe adapted from Kitchen Simplicity

6 oz. (1 cup) white chocolate, chopped
5 Tbsp unsalted butter, cubed
3 Tbsp heavy cream
pinch salt
1 1/2 tsp lemon extract
1 tsp lemon zest (optional)

2 drops yellow food color (optional)

icing sugar, for dusting

Melt chocolate, butter and cream over a double boiler. Stir until smooth.
Stir in salt, extract, zest and food color. Allow to cool slightly before covering with plastic wrap. Refrigerate for 4 hours or until firm enough to handle. (My mixture was still sticky, but nothing a dip in icing sugar couldn't fix.) With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat. Store covered in the fridge for up to one week. Freeze for longer storage.

Makes: 24