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Lemongrass-Infused Chocolate Truffles
Makes approximately 12 pieces

1 stalk                    lemongrass (lower, whiter part only)
½ cup + 2 Tbsp       heavy cream
8 oz.                       bittersweet chocolate
                              unsweetened cocoa powder

Clean lemongrass by removing the tough outer wrap and slice into ½-inch pieces. Place lemongrass in a sauce pan with cream and bring to a low boil. Remove cream mixture from stove and let sit to infuse for 30 minutes.

Chop chocolate and place pieces in another bowl. Return cream mixture to stove and heat gently just below simmer. Strain hot cream into chocolate bowl and mix until melted.

Using an offset spatula, spread chocolate mixture into shallow pan and place into freezer for about 20 minutes or until mix is cold but malleable. Make little balls of chocolate and roll in cocoa powder. Keep in a cool place or covered in refrigerator.


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