white chocolate lemon truffles

This sweet little treat is a perfect addition to any springtime affair, such as a bridal shower. The ingredients are easy to find and there is no oven required!

If you do not have a double-boiler, find a metal bowl that will fit on top of any pot you currently have.

WHITE CHOCOLATE LEMON TRUFFLES
from What Megan’s Making

1/3 cup plus 1 Tbsp heavy cream
grated zest of 1 lemon
9 oz good quality white chocolate, chopped (this means Dove bars, right?)
pinch of salt
¼ cup unsalted butter
2 tsp lemon juice, strained
granulated sugar, for coating

COMBINE heavy cream and lemon zest in a small, non-aluminum saucepan. Heat on low until cream comes to a simmer, stirring occasionally. Remove from heat, cover tightly, and let sit for 20 minutes. Remove cover and reheat over low heat, stirring occasionally, until it reaches a simmer. Remove from heat. Place white chocolate, salt, and butter in the top of a double-boiler. Pour cream mixture through a fine-mesh strainer over the white chocolate mixture.

MELT white chocolate mixture in the top of the double boiler (water in the bottom, over low heat). Stir the chocolate frequently until almost melted. Remove top of the double boiler and stir until chocolate is melted and smooth. Stir in lemon juice. Transfer to a small bowl and chill covered for at least 4 hours.

FORM truffles into 1 inch balls. Roll in sugar until well-coated. Once covered in some sugar, it is easier to shape balls. Re-form and re-roll as desired, storing in an airtight container in the refrigerator for up to 1 week or freezer for longer. To serve, remove from the refrigerator 15 to 20 minutes prior to serving.