Instructions: Microwave chocolate at half power to melt completely, stirring a few times to ensure even melting, 2 to 3 minutes.

Heat cream in saucepan over medium-low heat just to a simmer, but not boiling, 3 to 4 minutes. Pour over melted chocolate and stir from center to mix evenly. Add butter and zest and stir until thoroughly combined.

Cover and refrigerate 3 hours. This will allow any remaining air bubbles to work their way out.

Using small ice cream scoop or tablespoon, scoop truffle mix and form into round balls using your hands; work quickly, because the chocolate will begin to melt as it warms. (Latex gloves are recommended.) Roll each truffle in cocoa powder and store in refrigerator until serving.

This recipe yields 54 truffles.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.