Lemon Pepper Chocolate Truffles
*Please allow an extra 30 minutes for making the Candied Lemon Peels.
*Makes about 2 dozen / 2 per serving
Finely chop the Candied Lemon Peels -- you can do this in a spice grinder if you have one. Set aside.
Add the cream, lemon juice, vanilla and pepper to a small sauce pan and scald it. The heat should be low-medium. Tiny bubbles will appear on the edges of the pan, and it should be very hot, but not boiling. (Watch it carefully to be sure you don't go beyond the stage of the tiny bubbles along the edges.)
Pour the hot cream over the 8-ounces of semisweet chocolate and let stand for 4 minutes. Use a spoon to stir to blend and set aside. This mixture is called Ganache.
Once the Ganache has cooled for about 15 minutes or so, gently stir in all but 2 teaspoons of the finely chopped, candied lemon peels. Let it cool a bit more, cover with plastic wrap and chill in the refrigerator until it becomes completely firm, at least 6 hours, and ideally overnight. (Set the remaining 2 teaspoons of the lemon aside.)
Remove the firm, lemon-pepper Ganache from the refrigerator and use a 1¼-inch cookie scoop to scoop out about 2 dozen truffles, placing them on one of the parchment-covered baking sheets. Now place the shaped truffles in the refrigerator for at least 30 minutes.
Before the truffles set, sprinkle each one with a bit of the remaining Candied Lemon Peels and a tiny bit of freshly found black pepper.
Once set, you can put each truffle into a cute paper cup.