Chocolate truffles are intended to mimic the truffles found in the oak forests of France. They should be irregular, generally round, coated in cocoa powder and rough looking. They’re delicious, delectable and sinfully fun to eat.
- 1 pound milk chocolate, Belgian preferred; finely chopped
- 1 Cup whipping cream
- 1/2 Cup butter; in small chunks
- 2 Tablespoons grated lemon zest or grated orange
- 1/2 Cup cocoa powder; for garnish
- Microwave chocolate at half power to melt completely, stirring a few times to ensure even melting, 2 to 3 minutes.
- Heat cream in saucepan over medium-low heat just to a simmer, but not boiling, 3 to 4 minutes. Pour over melted chocolate and stir from center to mix evenly. Add butter and zest and stir until thoroughly combined.
- Cover and refrigerate 3 hours. This will allow any remaining air bubbles to work their way out.
- Using small ice cream scoop or tablespoon, scoop truffle mix and form into round balls using your hands; work quickly, because the chocolate will begin to melt as it warms. (Latex gloves are recommended.) Roll each truffle in cocoa powder and store in refrigerator until serving.