White chocolate & lemon truffles

Method

1. Wash the lemon with baking soda, dry it well and grate the zest; set aside.
2. Juice the lemon and set aside 15 g of lemon juice.
3. Put 340 g white chocolate, in pieces, in the bowl and chop 8 sec / speed 7. Set aside and clean the bowl.
4. Weigh 60 g whipping cream and 28 g butter into the bowl and mix 4 min / 80°C / speed 2.
5. Add the chopped chocolate and leave it for 2 minutes, then mix 1 min / 50°C / speed 2.
6. Scrape down the sides and mix again 30 sec / 50°C / speed 2.
7. Repeat this step once more (30 sec / 50°C / speed 2); the mixture should be completely smooth and glossy.
8. Now add the zest of the organic lemon, 15 g fresh lemon juice, 2.5 g vanilla extract and the drops of yellow food colouring, and mix 40 sec / speed 2.
9. Pour the ganache into a shallow dish and cover with cling film, pressed directly onto the ganache. Refrigerate for at least 4 hours, preferably overnight.
10. Add 30 g sugar to the bowl, with a little extra lemon zest if you like, and mix 10 sec / speed 9. Transfer to a small bowl.
11. Scoop portions of 15 to 18 g of ganache and roll them between your palms into balls. Roll them through the icing sugar and place them on baking paper. Store in the fridge.
12. If the ganache becomes too soft, put it back in the fridge for 10 to 15 minutes.