Meyer Lemon and Thyme Truffles

Ingredients

• 30 servings bittersweet chocolate truffle base 
• 30 servings cacao nibs 
• 1.5 teaspoons thyme leaves fresh
• 1 teaspoon meyer lemon peel yellow finely chopped ( part only)
• 1.5 tablespoons meyer lemon juice fresh

Equipment

• bowl

Directions

1. Follow recipe for bittersweet chocolate truffle base, adding fresh thyme leaves to simmering cream.
2. Remove from heat and let steep 20 minutes (do not strain). Stir in lemon juice and peel.
3. Mix into melted chocolate. Chill truffle base and form truffles. Drop each freshly coated truffle (or just–formed, uncoated truffle) into bowl of cocoa nibs and turn to coat.