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White Chocolate Lemon Truffles
1 cup white chocolate
5 tablespoons unsalted butter
3 tablespoons heavy cream
1 teaspoon lemon extract
1 drop yellow food coloring for a deeper yellow color (optional)
Coconut or confectioners' sugar
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In a double boiler, melt chocolate, butter and cream or in a microwave. Stir until smooth.
Stir in salt and lemon extract.
Allow to cool covered in the refrigerator for 2 hours or until firm.
With a melon baller scooper or small spoon and form into 1-inch balls.
Roll in coconut or confectioners' sugar to coat.
Store covered in the refrigerator until ready to serve.
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