Chocolate Lemon Truffles

1. 1

   Melt butter in a saucepan and mix with lemon zest and cognac.

2. 2

   Finely crush biscuits and mix in a large bowl with sugar and cocoa.

3. 3

   Warm up milk to lukewarm and add to bowl with dry ingredients.

4. 4

   Immediately add the butter mixture and combine well.

5. 5

   Allow to firm up for at least 4 hours, or place in deep freeze for 30 minutes.

6. 6

   Roll into small balls and place on foil-lined tray. Keep cold.

7. 7

   Melt chocolate in a double boiler and dip each ball in and allow chocolate to set.

8. 8

   You can roll these in chocolate sprinkles, crushed walnuts, cocoa powder or whatever else you like.

9. 9

   They last a week in the fridge in a sealed container.

* Per serving · 4 servings · Values may vary.

No additional tips available.