WHITE CHOCOLATE LEMON TRUFFLES
200 g white chocolate
2 tablespoons butter
2 tablespoons heavy cream
pinch salt
1 lemon [zest]
½ lemon [juice]
1 teaspoons lemon extract
[optional]
½ teaspoon vanilla extract
powdered sugar
_ roughly chop chocolate
_ melt chocolate, butter and cream in a water bath
_ stir until smooth
_ stir in salt, vanilla, lemon zest, lemon juice and lemon extract
[if you want it to have a potent lemon flavor]
_ transfer to a small bowl
_ leave to cool at room temperature [so the lemon zest can give off its flavor]
_ refrigerate for [at least] 2 hours
_ prepare a shallow bowl with powdered sugar
_ scoop out small portions of chocolate
_ roll into small balls
_ dust them with powdered sugar and brush off excess sugar [I used ground flower pedals instead]
_ store in an air tight container in the fridge [for up to one week]
_ you may freeze them for longer storage
WEISSE SCHOKOLADE-ZITRONEN-TRÜFFEL
200 g weiße Schokolade
2 Esslöffel Butter
2 Esslöffel Sahne
Priese Salz
1 Zitrone [Schale]
½ Zitrone [Saft]
1 Teelöffel Zitronenextrakt
[optional]
½ Teelöffel Vanilleextrakt
Puderzucker
