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