Melt the chocolate in a heatproo bowl over simmering water. Zest the lemon and squeeze the juice into the cream and bring to boil. Add the chocolate and mix until homogeneous. Refrigerate in a deep tray until set.
Once set, cut into squares or use a melon baller to shape. Roll in finely grated white chocolate or cocoa powder and serve.
«Replace the lemon with orange or lime or with any seasonal dried fruits»