|225 g||white chocolate|
|1½ tbsp||lemon curd|
|3 tbsp||unsalted butter|
|3 tbsp||heavy cream|
|200 g||confectioner’s sugar|
Set a large bowl over a pot of simmering water. Add white chocolate, butter, and whipping cream and stir until the chocolate is melted and the mixture is smooth.
Remove bowl from heat and stir in salt and lemon curd. If the mixture starts to curdle, add some cold cream and stir until smooth. Cover the bowl with plastic wrap and refrigerate for 2 hrs., or until firm.
With a small spoon or a melon baller, scoop out the mixture and put them on a plate. Take a big deep plate and fill it with confectioner’s sugar, then roll the scoops into balls in the confectioner’s sugar. Keep the truffles in the fridge for up to a week or freeze them for longer storage. Enjoy!