I found this recipe on pinterest and the ingredients number in the single digits. Like, five.
White Chocolate Lemon Truffles
- 1 cup white chocolate
- 5 Tbsp. salted butter
- 3 Tbsp. heavy cream
- 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.
- Store covered in the fridge for up to one week. Freeze for longer storage.