Directions
Heat Cream: Bring the heavy cream to a simmer in a small saucepan.
Combine Cream and Chocolate: Pour the hot cream over the chocolate and butter mixture. Stir until the chocolate and butter have melted completely and the mixture is smooth.
Add Flavor: Mix in the lemon zest and lemon juice until thoroughly blended.
Incorporate Powdered Sugar: Gradually add the powdered sugar to the chocolate mixture, stirring until smooth. If you wish to enhance the color, mix in a few drops of yellow food coloring.
Chill: Allow the mixture to chill in the refrigerator for about 2 hours, or until it’s firm enough to handle.
Form Truffles: Once chilled, use a spoon or a melon baller to scoop the mixture and roll it into small balls. Coat each truffle in powdered sugar to prevent sticking and add an extra layer of sweetness.
Serving Suggestions:
Presentation: Dust with additional powdered sugar or garnish with lemon zest for a beautiful presentation.
