White Chocolate Truffles
Makes about 24, can be stored for up to two weeks

1/2 cup heavy cream
1 teaspoon grated lemon rind
1/2 lb. white chocolate, chopped
1 tablespoon unsalted butter
1/2 teaspoon vanilla
confectioner's sugar

  1. Heat cream and lemon to a simmer
  2. Remove from heat, stir in chocolate
  3. Let sit for 5 min.
  4. Add butter and vanilla, stir until smooth
  5. Cover and chill for 3 hours
  6. Scoop with teaspoon, on to waxed paper
  7. Roll into balls, roll in confectioner's sugar
  8. Cover and chill for at least 2 hours
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