Ingredients
Instructions
- Finely grate the peel from lemon.
- Place chocolate in a large bowl. Pour cream into a pot and heat over a medium high heat and add the lemon peel.
- Bring to a boil and pour over chocolate.
- Stir immediately until smooth .
- Cover and refrigerate until firm, overnight if possible.
- Line a tray with parchment paper and take about 1 tbsp of cooled mixture and roll into a ball. Place on tray and when all the mixture has been made into balls put back into the frige for 15 minutes.
- Place the coconut and nuts into 2 separate small bowls and roll truffles into either mixture one at a time, pressing gently to cover.
- Place in an air tight container for up to 1 week.