Lemon Truffles

Lemon Truffles 1 cup white chocolate 5 Tbsp. unsalted butter 3 Tbsp. heavy cream pinch salt 1 tsp. lemon extract icing sugar, for dusting Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth. Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle. With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat. Keep covered in the fridge for up to one week. Freeze for longer storage.