Lemon Balls

The finer the crumbs, the more uniform and easier to shape the mixture will be.

As soon as it starts to bubble, remove from the heat to prevent the cream from boiling over.

Stir only, do not heat further—this keeps the chocolate creamy and prevents it from becoming grainy.

Grate only the yellow part of the peel; the white pith would taste bitter.

Stirring makes the texture more even and the balls easier to shape later.

If the mixture becomes too soft, chill briefly again or moisten your hands with cold water.

In a well-sealed container they will keep in the refrigerator for up to two weeks.