After I coated the marshmallows in white chocolate couverture, I had some extra white chocolate leftover and I decided to be brave and try making some white chocolate truffles. I've tried and failed many times to make these. Because of the high fat content in white chocolate, it tends to seize up and come out of emulsion fairly easily. There are many painful memories mulling about in my mind of pounds of premium white chocolate couverture turning into a gloppy, oily mess. I started with a recipe from Chocolates & Confections . However, I didn't have any mint, I fear butter because it's even more fat in the recipe (and we just discussed what fat does), and I was afraid of making the whole batch. So... without further ado... Stacey's Lemon Cream Truffle Ingredients : 2.5 oz heavy cream, organic Lemon zest from 1/2 a lemon (make sure peels are big, without getting the pith) 1 oz glucose syrup 17 oz white chocolate couverture (El Rey), tempered and at...