Oozing Slime Truffle

Directions

1. 1
   ["Put the heavy cream in a saucepan over medium heat, and add the zest of two lemons. Bring the cream to a low boil, then remove the pan from the heat, cover it, and let it sit for 30 minutes to allow the cream to infuse with lemon flavor.", "While you're waiting for the cream to infuse, make sure your truffle candy molds are clean and completely dry. This recipe yields about 30 deep 1-inch truffles, so either have 30 cavities ready, or be prepared to clean and re-use the same mold multiple times.", "Melt the white candy coating in the microwave until it's melted and smooth. Fill the molds entirely with the coating, then turn them upside down to let most of the coating drip out, so you will be left with a thin layer of coating on the inside of the molds.", "Turn the molds right side up, and use a bench scraper or a metal spatula to scrape excess coating from the top of the mold. Place the molds in the refrigerator to set the coating while you prepare the filling.", "Place the chopped white chocolate or white chocolate chips in a heatsafe bowl. Return the cream to the heat, and bring it to a simmer. Pour the hot cream through a strainer over the chopped chocolate, so that the lemon zest is removed. Gently whisk the cream and chocolate together until the mixture is shiny and smooth and the chocolate is entirely melted. This is your \"ganache.\"" Whisk in a few drops of green food coloring