Lemon Zest Infused White Chocolate Truffles

• 24 ounces white chocolate chips Nestles
• 1/3 cup heavy cream
• 1 lemon
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 3 tablespoons butter
• 1/2 cup sugar crystal, or white sugar

1. Combine lemon zest and heavy cream in small non-stick saucepan.
2. Bring to simmer over medium low heat.
3. Remove from heat and let set 20 minutes.
4. Combine white chocolate chips, salt, and butter in double boiler.
5. Heat chocolate mixture over medium low heat, stirring constantly, until just melted.
6. Remove chocolate mixture from heat and transfer to medium size mixing bowl.
7. Transfer zest and cream mixture into a sieve, holding sieve over chocolate mixture, and press zest through sieve into chocolate.
8. Gently stir chocolate and cream mixture together.
9. Fold in two teaspoons lemon juice (or substitute lemon juice with lemon liqueur).
10. Refrigerate overnight.
11. Remove from refrigerator.
12. Roll into one inch balls.
13. Roll truffles in sugar.
14. Refrigerate truffles until ready to serve.

chocolate chips, heavy cream, lemon, lemon juice, salt, butter, sugar crystal

Taken from www.yummly.com/recipe/Lemon-Zest-Infused-White-Chocolate-Truffles-1663597 (may not work)