Chocolate Almond Truffles

Chocolate Almond Truffles

Ingredients:

1 cup heavy whipping cream

9 ounces high–quality bittersweet chocolate chopped

1 1/2 tsp fresh thyme leaves
3 tbsp fresh Meyer lemon juice (this will be about 1

lemon)
1 tsp Meyer lemon peel zest (yellow part only)
cocoa nibs (broken up into small pieces or cocoa powder or chopped almonds (or a combination)

Bring the cream and thyme to simmer in heavy small saucepan.

Let sit for 15 minutes, then bring back to barely simmering, remove from heat and strain the hot cream over the chocolate pieces.

Add the zest and juice and stir until all the chocolate is melted.

Refrigerate for at least 3 hours, until ganache is firm enough to work with. Use a small ice cream scoop (you can also use a tablespoon or two spoons, and shape little balls of chocolate.

Roll the truffles in the broken nibs, crushed almonds or cocoa powder. Try to touch the truffles as little as possible, trying to use mostly just your fingers (your fingers are cooler than your palm). Place on a parchment lined sheet to store.

I found it helpful to do half, then stick the ganache back in the fridge for about 15 minutes.

Store the truffles in the fridge, on parchment paper, in a covered container. To serve, let sit at room temperature for a little bit before eating.

Enjoy!!!