Lemon Chocolate Truffles
|Bittersweet chocolate||7 Ounce|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Powdered sugar||1⁄2 Cup (8 tbs), sifted|
|Fresh lemon juice||1 Teaspoon|
|Unsweetened cocoa powder||5 Tablespoon|
|Coatings||1⁄2 Cup (8 tbs) (As Required)|
1) Melt the chocolate, whipping cream and butter together. Mix until smooth. Let cool.
2) Stir egg yolk, sugar and lemon juice into cooled mixture.
3) Refrigerate for 4 hours.
4) With buttered hands, roll a small handful of the refrigerated mixture into a ball and through the cocoa powder, dusting the truffle thoroughly.
5) Place dusted truffles in refrigerator for 1 hour.