1/4 c unsalted butter
Zest of (1) lemon
3 Tbsp HWC
1 c white chocolate chips (*@choczero ) or white chocolate bark (chopped)
1/2 tsp lemon extract or pure lemon oil
1/4 c granulated sweetener (*monkfruit) (for coating)
-Put white chocolate in a bowl. Set aside.
-Melt butter along with lemon zest in small saucepan. Stir in HWC & heat until bubbles start to form at edges (do NOT boil).
-Pour hot cream mixture over white chocolate. ADD lemon extract & STIR until smooth.
-Cover mixture & refrigerate (2) hours or until firm enough to handle.
-Scoop mixture out by heaping teaspoon fulls & form into balls.
-Roll in sugar.
-Freeze truffles (20) minutes or refrigerate (1) hour.
-Take out of refrigerator before serving.