Dayap Choco Truffles

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Bring cream and zest to a simmer. No need to strain.
Pour over the chocolate, stirring until smooth and well blended
Add in, blend butter when mixture is 35°C
Pour onto a shallow pan and place a plastic film directly covering its surface
Allow to cool in the chiller
Pipe blobs of the hardened ganache on a clean tray lined with grease-proof paper
Place back in the chiller if needed before rolling ech blob into a rough round ball
Coat each thinly with tempered chocolate and roll in Puratos cocoa powder

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