White Chocolate Lemon Truffles
1-Place the white chocolate chips in a medium mixing bowl and set them aside.
2-In a small saucepan, melt the butter with the lemon zest. Stir in the heavy cream and scald (bring just before boiling) the mixture. Pour the cream mixture through a fine-mesh sieve over the white chocolate chips. Add the lemon extract and optional food coloring, then stir until the mixture is smooth.
3-Cover and refrigerate the chocolate chip mixture until the mixture is firm enough to handle, about 30 minutes.
4-Scoop heaping teaspoonfuls of the chocolate chip mixture and form into balls. Roll the balls in the powdered sugar.
5-Refrigerate the truffles for at least 30 minutes before enjoying them.
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