Ingredients 

• 1.6 pound white chocolate roughly chopped 
• 1.6 ounces butter 
• 1/2 cup cream 
• finely grated rind of one lemon 
• 2 teaspoons lemon juice 
• melted dark chocolate for drizzle 

Method 

Place half the chocolate in a heatproof bowl or the top of a double boiler saucepan, with butter and cream. Place over a pan of simmering water, stirring constantly until chocolate 
and butter is melted. Refrigerate for four hours or until mixture sets. Roll teaspoonfuls of mixture into balls.  Place on a flat plate; cover and refrigerate for one hour. Melt rest of chocolate.  Dip truffles into melted chocolate using two teaspoons or a dipping stick. 
Let excess chocolate drain off before transferring truffles to a foil lined plate. Set aside to dry.  Using a fork, drizzle dark chocolate randomly over truffles. Let dry and store in an airtight container.