1 cup white chocolate
5 Tbsp. unsalted 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.