White Chocolate Lemon Truffles

In a double boiler (or a pot of water with a bowl sitting in it) place:

460g White chocolate - melts

120g salted butter

and

6 Tablespoons thickened cream.

Once melted: stir in 2 teaspoons lemon juice

 and 1 teaspoon finely grated lemon rind.

Cool.

 Refrigerate for 2 hours stirring often as the butter will initially separate.

Once the mixture is firm enough to roll into balls, put 1/2 cup of icing sugar in another bowl. 

Then roll small balls of the chocolate lemon mixture coating them in the powdered icing sugar.

Keep in an airtight container in the refrigerator.  

Makes approximately 30 balls.