Milk Chocolate Truffles Infused with Lemon and Coffee

I tasted these at my IACP conference and wanted to rush you the formula.

I have not made them at home first, so I do not know how many the recipe yields. If someone makes the recipe, could you let me know please?

I know this is a skeleton recipe, but it was too delicious not to pass along.

Place chocolate in a heatproof bowl.

Heat cream in a small saucepan to just under a boil; remove from heat and add coffee beans and lemon zest. Allow to steep for 10 minutes then strain, discarding solids.

Bring cream back to a boil and pour over chocolate.

Stir gently until smooth; do not whisk – you do not want to add air.

Let cool at room temperature until firm enough to hold a shape (I’d probably cheat and refrigerate it).

Scoop out 1-inch truffles onto a parchment lined tray and refrigerate until firm.

Temper additional Dagoba milk chocolate and dip truffle centers in tempered chocolate.