Lemon Bittersweet Chocolate Truffles

Chocolate truffles are one of those things that looks really hard to make, but in reality, there are some super simple recipes out there that produce wonderful chocolate treats.  When you have to temper chocolate, that takes some skill or at least a thermometer, but simple chocolate ganache (chocolate + cream) with assorted flavours and toppings can go a long way.

I picked this recipe because of the dark chocolate and it didn’t disappoint. Easy and tasty. My family adores the dark stuff. The quality of the dark chocolate is important, so pick wisely.  I used 70% dark chocolate and it was wonderful with the lemon, which may at first seem unusual but paired well. I loved the grated chocolate topping with the interesting texture. I find truffles coated only in cocoa powder to be too harsh/bitter, so this worked well. My only problem was I transported them in the summer once, and the delicate outer chocolate topping melted during the drive in the car.  These definitely need to be stored in the fridge due to the fresh lemon juice.

This recipe was adapted from Truffles: 50 Deliciously Decadent Homemade Chocolate Treats by Dede Wilson.

I am submitting this to Weekend Herb Blogging, hosted this week by Haalo from Cook (Almost) Anything At Least Once.