BLUEBERRY LEMON TRUFFLES ~ BEHIND THE CURTAIN DESSERT CHALLENGE

Steps:

• Line a cookie sheet with parchment paper and set aside.
• In a large bowl, combine 2 chopped white chocolate bars and butter.
• Microwave on high in 30-second intervals, stirring between each, until melted and smooth. (about 1-1/2 minutes total).
• In a large bowl, beat cream cheese until creamy.
• Beat in white chocolate mixture until smooth.
• Add the blueberry preserves and freeze dried chopped blueberries.
• Beat until fully incorporated. Optional: add gel food coloring at this time.
• Cover and refrigerate 2 hours or until mixture is firm enough to roll.
• Using a small ice cream scoop. Scoop out filling into 1-1/2-inch balls and place on prepared cookie sheet.
• Freeze until firm about 1 hour.
• Line a cookie sheet with parchment paper and set aside.
• In a large bowl, combine remaining chopped white chocolate and shortening.
• Microwave on high in 30-second intervals, stirring between each, until melted and smooth (about 1-1/2 minutes total).
• Add lemon extract and stir until well combined.
• Using a fork, dip each ball into melted white chocolate mixture.
• Shake off excess, and place on prepared cookie sheet.
• By the time you get all the balls dipped the first ones will be hard enough to start the process all over again.
• Dip each ball for a second time and place back on the lined cookie sheet.
• Refrigerate 30 minutes.
• Optional candy melt topping.
• Melt candy in microwave 1 minute.
• Pour into a small zip top bag.
• Snip one corner and drizzle over the top of the Blueberry Lemon Truffles.