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.

Lemon Bittersweet Chocolate Truffles

3/4 cup plus 2 tablespoons heavy whipping cream
4 teaspoons lemon zest (from 1-2 lemons)
10 ounces bittersweet chocolate (8 ounces finely chopped, 2 ounces in block form)
2 tablespoons freshly-squeezed lemon juice
Dutch-processed cocoa powder, as needed

1. Place the cream and zest in a wide, 2-quart saucepan. Cook over medium heat until it just comes to a simmer. Remove from the heat and immediately sprinkle the chopped chocolate into the cream. Cover and let sit for 5 minutes. The heat should melt the chocolate. Stir very gently until smooth. Whisk in the lemon juice until combined.

2. Pour the mixture into a shallow bowl. Cool to room temperature. Cover the bowl with plastic wrap, then allow to sit, preferably overnight, until firm enough to roll. (Or refrigerate the ganache until firm, about 4 hours).

3. Grate the remaining 2 ounces of chocolate on the largest holes of a box grater (I used smaller holes). Place in a small bowl. Coat your hands with the cocoa powder and roll the ganache into 3/4- to 1-inch balls.

4. Toss the balls in the grated chocolate until coated. Place in fluted paper cups for serving, if desired.  Store in the refrigerator for up to a week.  Serve at room temperature.

Makes about 50 truffles