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Put the shaved chocolate in a shallow tray to get ready for dredging. Drop 1 tablespoon of the whipped cream-chocolate mixture into the shaved chocolate and coat in the chocolate shavings. Once it is lightly coated, gently roll between your hands to shape into a ball. Set aside and repeat until all of the truffles have been rolled.
Refrigerate the chocolate truffles for a minimum of 4 to 6 hours before serving. The truffles can also be stored and served direct from the freezer for a surprising and decadent treat.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Meyer Lemon and Spanish Almond Semifreddo
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