Citrus Chocolates

For the citrus chocolates, grate rusks. Grate the chocolate. Stir in whipping cream with lemon zest and cook until reduced to 75 ml, then remove pieces of lemon zest using a sieve. Add the cinnamon and chocolate and stir to dissolve the chocolate. Stir in the rusk and lemon juice.

Place mixture in freezer briefly until firm. Hold hands under cold water, dry them and form bite-sized balls from the mixture. Roll the citrus pralines in sugar and place in paper cups.

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