500g white chocolate
1/2 can of cream without serum
2 tablespoons of butter
2 tablespoons of cornstarch
2 tablespoons of lemon juice
A layer to cover
Covering layer
500g white chocolate
500g white chocolate
1/2 can of cream without serum
2 tablespoons of butter
2 tablespoons of cornstarch
2 tablespoons of lemon juice
A layer to cover
Covering layer
500g white chocolate
Melt the white chocolate in a water bath and combine with cream, butter, cornstarch, and lemon juice
Mix well and let cool
Refrigerate for 12 hours
With your hands greased, form balls with this mass and roll them in the covering layer
Arrange the truffles on a plate and refrigerate for four hours
To cover, melt the chopped white chocolate in a water bath and remove from heat
Mix until the chocolate cools to a temperature that feels cold when you touch your lips
Dip the truffles and put the excess melted chocolate in a pastry bag
Make thin lines on the covering layer and let it dry.
