Meyer Lemon and Thyme TrufflesScott Peterson
Recipe information
Yield
Makes about 30 truffles
Ingredients
1 1/2 teaspoons fresh thyme leaves
1 1/2 tablespoons fresh Meyer lemon juice
1 teaspoon finely chopped Meyer lemon peel (yellow part only)
cocoa nibs*
*Bits of roasted shelled cocoa bits; available at specialty foods stores and at chefshop.com.
Preparation
Follow recipe for bittersweet chocolate truffle base , adding fresh thyme leaves to simmering cream. Remove from heat and let steep 20 minutes (do not strain). Stir in lemon juice and peel. Mix into melted chocolate. Chill truffle base and form truffles. Drop each freshly coated truffle (or just–formed, uncoated truffle) into bowl of cocoa nibs and turn to coat.
