WHITE CHOCOLATE LEMON TRUFFLES (adapted slightly from Swapna's Cuisine)
500g white chocolate, chopped
zest of one lemon
1/4 cup (60ml) lemon juice
1/3 cup cream
cocoa powder or caster sugar to roll
Combine the cream and zest a medium saucepan. Cook over medium heat, stirring constantly until the mixture starts to bubble, but not boil.
Remove from heat and add the chocolate, whisking quickly until the chocolate has melted and becomes thick and smooth. Add the lemon juice and mix until well incorporated. Transfer the mixture to a glass bowl and cover with cling wrap. Refrigerate until firm enough to form balls. Form rough balls using a teaspoon. Roll the truffles in caster sugar or cocoa powder and place in paper cases. Keep refrigerated until ready to serve.