(10 units approx.)
Pour the cream and lemon zest into a pot and bring to a boil over low heat. Allow to rest.
Put the chocolate, butter and a pinch of salt in a bain-marie. Stir well until completely melted.
Add the melted chocolate-infused cream using a strainer to avoid lemon solids from falling into the cream. Beat until smooth.
Add lemon juice and mix everything together. Allow to cool.
Mix the powdered sugar with raspberry powder and put in a long plate.
Form cherry-sized balls and coat them in the mixture of powdered sugar and raspberries.
