Prepare to embark on a tantalizing culinary journey that will transform your kitchen into a gourmet chocolate paradise! These Meyer Lemon Filled Chocolates are not just a dessert—they're an experience that marries the rich, velvety smoothness of dark chocolate with the bright, zesty essence of Meyer lemons. Imagine biting into a delicate chocolate shell and discovering a burst of sunshine-infused ganache that dances on your palate. Whether you're a seasoned chocolatier or a curious home cook, this recipe promises to elevate your dessert game and impress even the most discerning sweet tooth.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: French
Serves: 24 pieces
Ingredients
- 8 ounces dark chocolate
- 1/2 cup Meyer lemon juice
- 1/4 cup sugar
- 1 tablespoon lemon zest
- 1/4 cup heavy cream
Instructions
- Prepare a double boiler by filling a saucepan with about 2 inches of water and placing a heat-safe bowl on top, ensuring the bottom of the bowl doesn't touch the water.
- Chop the dark chocolate into small, uniform pieces to ensure smooth and even melting.
- Melt the chocolate in the double boiler, stirring gently with a silicone spatula until completely smooth and glossy, maintaining a temperature around 110°F (43°C).
- Using a small paintbrush or chocolate mold brush, coat the inside of silicone chocolate molds with a thin layer of melted chocolate, ensuring complete coverage of sides and bottom.
- Refrigerate the chocolate-coated molds for 5-7 minutes to allow the chocolate shell to set and harden.
- In a separate saucepan, combine Meyer lemon juice, sugar, and lemon zest. Heat over medium heat, stirring constantly until sugar dissolves completely.
- Add heavy cream to the lemon mixture and simmer for 3-4 minutes, stirring continuously to create a smooth lemon ganache.
- Remove the lemon ganache from heat and let it cool to room temperature, stirring occasionally to prevent skin formation.
- Once cooled, carefully fill each chocolate shell with the lemon ganache, leaving a small space at the top for sealing.
- Reheat the remaining melted chocolate and use it to seal the top of each chocolate, creating a complete chocolate shell.
- Refrigerate the filled chocolates for 15-20 minutes to allow complete setting and hardening.
- Gently remove the chocolates from the molds by carefully inverting the silicone tray and tapping lightly.
- Store the Meyer Lemon Filled Chocolates in an airtight container in the refrigerator for up to 5 days.
Tips
- Temperature is Key: Use a digital thermometer when melting chocolate to ensure it stays around 110°F (43°C). This prevents chocolate from seizing or losing its glossy finish.
- Quality Matters: Choose high-quality dark chocolate with at least 60-70% cocoa content for the best flavor and texture.
- Zest Technique: When zesting Meyer lemons, use a microplane grater to get fine, fragrant zest without the bitter white pith.
- Ganache Consistency: Let the lemon ganache cool completely before filling chocolates to prevent melting the chocolate shells.
- Molding Mastery: Invest in silicone chocolate molds for professional-looking results and easy chocolate removal.
- Storage Tip: Keep chocolates in an airtight container in the refrigerator, but let them sit at room temperature for 5-10 minutes before serving to enhance flavor and texture.
- Precision Filling: Use a small piping bag or squeeze bottle for neat, consistent ganache filling.Pro tip: Practice makes perfect! Don't be discouraged if your first batch isn't Instagram-worthy—each attempt will improve your chocolate-making skills.
Nutrition Facts
Calories: 58kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
