Chocolate Lemon Truffles - cooking recipe

Ingredients

1 (250 g) packet biscuits (petit buerre or tea biscuits)
3 tablespoons unsweetened cocoa powder
1 egg yolk
125 g butter (no substitutes as it detracts from the flavour)
1/2 cup milk
1/2 cup sugar
1 lemon, zest of, small
1 dash cognac
200 g chocolate couverture

Preparation

Melt butter in a saucepan and mix with lemon zest and cognac.
Finely crush biscuits and mix in a large bowl with sugar and cocoa.
Warm up milk to lukewarm and add to bowl with dry ingredients.
Immediately add the butter mixture and combine well.
Allow to firm up for at least 4 hours, or place in deep freeze for 30 minutes.
Roll into small balls and place on foil-lined tray. Keep cold.
Melt chocolate in a double boiler and dip each ball in and allow chocolate to set.
You can roll these in chocolate sprinkles, crushed walnuts, cocoa powder or whatever else you like.
They last a week in the fridge in a sealed container.