- 8 oz white chocolate-chopped, 5 tablespoons unsalted butter, 3 tablespoons heavy whipping cream, pinch of salt, 1 teaspoon lemon extract, powdered sugar
1. Over a double boiler melt chocolate, butter and cream, stir until melted.2. Stir in salt and lemon extract.3. Cool slightly, cover with plastic wrap and refrigerate for 2 hours (or until firm enough to roll into balls).4. With a small spoon scoop out the mixture and press into the wells of the mini heart tray. (If it's to sticky, drop a small amount of white chocolate mixture into power sugar, it makes it much easier to handle. 5. Coat each heart into powdered sugar to coat them well.6. Store in the fridge in airtight container up to 1 week, freeze for longer storage.