Ingredients:
- 65g unsalted butter
- Lemon zest of two lemons
- 65ml extra thick double cream
- 175g white chocolate chips
- 1 tsp vanilla extract
- 75g icing sugar
In a saucepan over medium heat, melt together the butter, lemon zest, and double cream. Keep on the heat and add the white chocolate chips, stir until the chocolate chips have fully melted, then remove from the heat.
Once off the heat, transfer to a bowl and stir in the vanilla extract. Place the bowl into the fridge and refrigerate for 1-3 hours so the mixture can harden.
Once the mixture is refrigerated, use a teaspoon to scoop the mixture into balls and shape them. Roll the truffles in the icing sugar so they are fully coated.
Place in the fridge again for 20 minutes to an hour before serving.
Enjoy!
Boom Bakes 