White Chocolate Lemon Truffles ♥♡

1 cup white chocolate 5 Tbsp. unsalted butter 3 Tbsp. heavy cream pinch salt 1 tsp. lemon extract icing sugar, for dusting

Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth. Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle. With a melon baller or small spoon scoop out mixture and form in

into 1 inch balls. Toss with icing sugar to coat. Store covered in the fridge for up to one week. Freeze for longer storage. Don't forget to like and save! And please follow me for more amazing tips! cheers xo♥♡