Pour the cream into a saucepan and add the zest.
Bring the cream to a boil (no need to boil!) and leave for at least 30 minutes to flavor.
Put the chocolate in a bowl (leave the callets as they are, if you have chocolate bars – finely chop).
Add to it 10 ml of lime juice and softened butter (do not stir).
Remove the zest from the cream, bring the cream back to the boil and pour it over the chocolate. Stir in one direction until smooth. Cover with clingfilm and leave at room temperature for an hour, then put in the refrigerator for at least 6 hours.
Cover the dish or tray with baking paper.
From the chocolate mass to form candy (I have 10 g), put on paper. Working with white chocolate is not easy, it melts very quickly, so you will have to wash your hands and wipe them dry after 1-2 candies.
Ready-made candy to put in the freezer.
While the candy is cooling, melt the dark chocolate in the microwave or in a water bath. It is best to melt it in a small narrow container, so it will be more convenient to work with it.
Let the melted chocolate stand for about a couple of minutes, then remove the truffles from the refrigerator, dip each one in the chocolate and place on baking paper.
If you want, you can decorate the candy. Some of us just wear a white chocolate cap sprinkled with white chocolate chips.
Put the candy in the refrigerator to freeze the chocolate.I think that you can simplify the cooking process if you spread the truffle mass on the molds for sweets, let them get stronger in the refrigerator, and then glaze – completely or only the tops. But this is still only an idea.