Updated Nov 24, 2014Chatelaine
- Finely grate peel from lemon. Place chopped chocolate in a large bowl. Pour cream into a small saucepan and set over medium-high heat. Add lemon peel. Bring just to a boil. Pour over chocolate. Stir immediately until smooth. Cover and refrigerate until firm, preferably overnight. If storing longer, cover and refrigerate up to 3 days.
- Line a tray or baking sheet with wax or parchment paper. Scoop up a scant tbsp (12 mL) of cooled chocolate mixture and roll into a ball. Place on tray. Repeat with remaining mixture. Refrigerate truffles until firm, at least 15 min. Then place hazelnuts and coconut in 2 separate small shallow bowls. Roll truffles in hazelnuts or coconut, one at a time, gently pressing coatings into chocolate to evenly cover. Truffles will keep well, refrigerated in an airtight container, up to 1 week.
You can also roll these lovely, lemony truffles in icing sugar or granulated sugar.