Preparation Instructions

• Line a small, shallow baking tin with baking paper.
• Put the white chocolate, double cream and butter into a saucepan and place over a low heat, stirring, until all the ingredients have melted.
• Remove from the heat and add the lemon zest and lemon extract. Mix to combine. Pour into the baking tin. Refrigerate for 2-3 hours (or overnight) until set.
• Once the ganache has set, scoop out large teaspoonfuls and roll into balls. Place the balls on a lined baking tray and put them back in the fridge for 20 mins.
• Meanwhile, prepare a bowl of icing sugar and melt the white chocolate (if using) in 20 second bursts in the microwave stirring each time.
• Take the truffles out of the fridge and roll them in the icing sugar. Use a fork to lower them into the melted white chocolate, turn to coat them then shake the excess off and put the chocolate-coated truffles back in the fridge until the chocolate has set.