Break the dark chocolate bar into small pieces or powder them and place in a microwave friendly bowl.

Heat the cream on slow flame,add butter,sugar,lemon zest and basil to it.Once it starts frothing remove from flame.

Sieve in the cream mixture into the bowl with chocolate and mix well.Do not beat it,just mix with a spoon.

If the mixture doesnt turn smooth you can heat it in the microwave for about a minute and allow it to cool.

Once cooled wrap the bowl with a cling wrap and refrigerate the mix overnight.

Dust a plate or a flat surface with cocoa powder. With the help of a spoon or better a melon baller scoop small portions from the ganache and roll into small balls and place on the cocoa powder.

If the ganache is very soft,then you can add a little bit more of chocolate by heating the mix and refrigerating it again.

Roll it over the powder till its properly coated. Repeat until all the ganache is used.

Keep truffles in an airtight container in fridge, but serve at room temperature.