Lemon white chocolate truffles

Ingredients:

• 200g white chocolate, finely chopped
• Zest of 1 lemon
• 1/4 cup heavy cream
• 1 tablespoon unsalted butter
• Yellow food coloring (optional)
• 1/2 cup powdered sugar, for rolling

Instructions:

1. Prepare Ingredients:
   • Finely chop the white chocolate.
   • Zest the lemon using a fine grater or zester.
2. Heat the Cream:
   • In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Do not let it boil.
3. Mix with Chocolate:
   • Place the chopped white chocolate in a heatproof bowl.
   • Pour the hot cream over the chocolate and let it sit for 1-2 minutes.
   • Gently stir the mixture until the chocolate is completely melted and smooth.
4. Add Flavor:
   • Stir in the lemon zest into the melted chocolate mixture. Add a few drops of yellow food coloring if desired for a more vibrant color and lemony appearance.
5. Chill:
   • Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the mixture is firm enough to roll into balls.
6. Roll into Truffles:
   • Once the mixture is firm, use a teaspoon or a small melon baller to scoop out portions of the mixture.
   • Roll each portion into a smooth ball between your palms.
7. Coat:
   • Roll each truffle in powdered sugar until evenly coated.
8. Chill Again:
   • Place the coated truffles on a baking sheet lined with parchment paper and refrigerate for another 30 minutes to firm up.
9. Serve:
   • Once the truffles are firm, they are ready to be served. Enjoy!