WHITE CHOCOLATE LEMON RASPBERRY CANDY CUPS

HERE IS MY TASTE TESTER SHOWING YOU THE INSIDE!!! MMMMMM!!!!!

MAKE THE LEMON FILLING THE DAY BEFORE:

• 1 cup white chocolate
• 5 Tbsp. butter
• 3 Tbsp. heavy cream
• pinch salt
• ZEST from 2 lemons, finely zested

1. Melt chocolate, butter and cream in a microwave. Stir until smooth.
2. Stir in salt and zest. Allow to cool slightly before covering with plastic wrap. Refrigerate for 4 hours or overnight is best.

To assemble:

MELT SEMISWEET CHIPS AND BRUSH MINI MOLDS WITH THE MELTED CHOCOLATE COVERING THE SIDES AND BOTTOM. CHILL. Add a tsp of the lemon filling in the center of each mold and a tsp. of rasp jam. Cover entire top with more melted chocolate & chill.