1-Over a double boiler melt chocolate, butter: Over a double boiler melt chocolate, butter and cream , stir until smooth.
2-Stir in salt and lemon extract: Stir in salt and lemon extract.
3-Cool slightly, cover with plastic wrap and: Cool slightly, cover with plastic wrap and refrigerate for 2 hours (or until firm enough to roll the balls).
4-With a small spoon or a melon: With a small spoon or a melon baller scoop out the mixture and roll into 1 inch balls ( if it’s to sticky drop a small amount of white chocolate mixture into powder sugar, it makes it much easier to roll into a ball, then roll it again in the sugar when the ball is formed)
5-Roll each balls into powdered sugar to: Roll each balls into powdered sugar to coat them well.
6-Store in the fridge in airtight container: Store in the fridge in airtight container up to 1 week, freeze for longer storage.