12 ounces white chips or white chocolate cut in very small pieces
2 cups confectioner's sugar sifted
4 Tbsp fresh lemon juice
1 tsp lemon extract
For sugar coated truffles: 1/2 cup granulated or confectioner's sugar
for chocolate dipped truffles: 24 ounces semi sweet or dark chocolate chips or finely chopped chocolate of your choice.
Put the cream in a glass microwave safe bowl and microwave on high for a minute, or until it comes to a boil. Add the white chocolate, cover with plastic, and let sit for 10 minutes. Stir until the chocolate is melted and smooth. If necessary, put the bowl back in the microwave for 15 seconds to fully melt the chocolate. Don't over do the heat or the chocolate will scorch. Stir in one cup of the sugar, then the lemon juice and extract and blend well. Stir in the rest of the sugar and mix until smooth. Cover and refrigerate for 2 hours, or until firm enough to scoop. FOR SUGAR COATED TRUFFLES: Use a small 1 inch cookie scoop to portion out the truffle mixture, and roll gently and quickly with your hands to form a smooth round ball. Work quickly because the warmth of your hand will soften the truffle. Roll each ball in either granulated or confectioner's sugar. Put them in the refrigerator until you are ready to eat them, and serve chilled. FOR CHOCOLATE COATED TRUFFLES: For chocolate dipped truffles you'll want the truffles to be extra cold, so put the balls in the freezer for an hour before you dip them.