Place cocoa butter in a double boiler and heat on medium high until fully melted (or <g class="gr_ gr_107 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="107" data-gr-id="107">microwave safe</g> bowl and heat on high for one minute, check and heat for 30 seconds until melted). Melting cocoa butter takes longer than traditional fats.

Stir in natural sweetener.

Stir in extracts and salt.

Place into truffle mold and cool in <g class="gr_ gr_111 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins replaceWithoutSep" id="111" data-gr-id="111">refrigerator</g> until white chocolate is solid, about an hour. Or the speedy method; you can place the molds in a freezer <g class="gr_ gr_112 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="112" data-gr-id="112">till</g> they are set up, which will only take a couple of minutes versus <g class="gr_ gr_105 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del" id="105" data-gr-id="105">and</g> hour.

LEMON CURD FILLING: Combine natural sweetener, lemon juice, 4 eggs and lemon peel in <g class="gr_ gr_120 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins replaceWithoutSep" id="120" data-gr-id="120">heavy</g> medium saucepan and whisk to blend; add coconut oil. Whisk constantly over medium heat until mixture thickens and coats back of <g class="gr_ gr_121 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins doubleReplace replaceWithoutSep" id="121" data-gr-id="121">spoon</g> thickly (do not boil), about 12 minutes. Pour mixture through <g class="gr_ gr_122 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins doubleReplace replaceWithoutSep" id="122" data-gr-id="122">strainer</g> into medium bowl. Place bowl in larger bowl filled with ice water and whisk occasionally until lemon curd is cooled <g class="gr_ gr_123 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-del replaceWithoutSep" id="123" data-gr-id="123">completely,</g> about 15 minutes. Can be made 1 day ahead.

TO MAKE TRUFFLE: Remove the mold from the fridge or freezer and fill with lemon curd filling. Then top off the filling with a layer of the cocoa butter mix so that the lemon curd is inside and surrounded by the "white chocolate". Place back into fridge/freezer to set.