500g white chocolate
1/2 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons corn syrup
2 tablespoons lemon juice
Adequate amount for covering
Covering
500g white chocolate
500g white chocolate
1/2 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons corn syrup
2 tablespoons lemon juice
Adequate amount for covering
Covering
500g white chocolate
Melt the white chocolate in a double boiler and combine with heavy cream, butter, corn syrup, and lemon juice
Mix until smooth
Let cool and refrigerate for 12 hours
Prepare the truffles by shaping the mixture into small balls and rolling them in confectioner's sugar
Arrange the truffles on a baking sheet and return to refrigerator for 4 hours
For the covering, melt the chocolate chips in a double boiler
Remove from heat and let cool until it reaches a temperature that feels cold when touched to the lips
Dip the truffles in the cooled chocolate and place any excess in a zip-top bag
Draw thin lines on the covering and let dry.
