Meyer Lemon & Thyme Truffles

Matt & I made our local friends various kinds of truffles this year, and this was one of my favorites!  The lemon and thyme give them a little bit of a different spin, so not all may love, but if they suit your tastes, they are a real treat!


70% Cacao Bittersweet Chocolate (9 oz) chopped
Heavy Whipping Cream (1 1/4 cups)
Fresh Thyme Leaves (1 1/2 tsp)
Fresh Meyer Lemon Juice (1 1/2 tsp)
Meyer Lemon Peel (1 tsp) finely chopped
Cocoa Nibs


Bring cream to simmer in small saucepan. Add Thyme leaves, remove from heat, and let steep for 20 minutes.


Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add 2 ounces chocolate; stir until smooth.


Stir lemon juice and lemon peel into cream. Stir cream into chocolate. Chill truffle base until firm enough to roll, about 3 hours.

Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Drop each truffle into a bowl of cocoa nibs, and turn to coat. Transfer to prepared sheet. Repeat with remaining truffle base. 

Enjoy!!!!! - Sarah