The original post/recipe mentions coming back to white truffles another time. Is it discussed elsewhere? I need some help keeping a white chocolate truffle stable (not too soft) in potentially warm weather. Also, is it necessary to use cream and butter?? (Current recipe is 1.25 cups chocolate, 3 T cream, 5 T unsalted butter, pinch of salt, 5 drops lemon essential oil, zest of 1 lemon)

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