Description
Delight in these homemade Meyer Lemon Filled Chocolates, combining rich dark chocolate with a tangy, sweet lemon filling. Perfectly crafted using candy molds and a simple lemon-sugar mixture, these gourmet treats offer a balance of bold chocolate and refreshing citrus flavors, ideal for gifting or personal indulgence.
Ingredients
Scale
Chocolate Shell
- 2 cups dark chocolate melting wafers
Lemon Filling
- the juice of 1 Meyer Lemon
- 3 cups confectioner's sugar, approximately
- yellow gel food coloring, optional
Tools
- candy molds
- a small paintbrush
Instructions
- Prepare the Chocolate: Measure about one heaping cup of dark chocolate melting wafers and place them into a microwave-safe glass measuring cup. Microwave for 1 minute, then stir until the chocolate is smooth and glossy. If melting is incomplete, microwave in additional 10-second bursts, stirring after each, until fully melted.
- Coat the Molds: Fill each cavity of your candy mold halfway with melted chocolate. Use a small paintbrush to evenly coat the entire surface of each mold cavity with chocolate. Once coated, place the mold in the refrigerator and chill for 15 to 20 minutes until set.
- Make the Lemon Filling: In a bowl, combine approximately 3 cups of confectioner's sugar with the juice of 1 Meyer lemon. Stir vigorously until the mixture becomes thick and glossy. Adjust the consistency by adding more sugar if too thin, or more lemon juice if too thick. Add a few drops of yellow gel food coloring if desired for a vibrant hue.
- Fill the Molds: Using a spoon or dropper, dab or drizzle a small amount of the lemon filling into each chocolate mold cavity, ensuring not to overfill, so the filling does not overflow when the final chocolate layer is added.
- Seal with Chocolate: Drizzle melted chocolate over the lemon filling in each mold cavity in a back-and-forth motion to fully cover the filling. This technique helps keep the filling in place and creates a smooth top layer.
- Set the Chocolates: Firmly tap the mold on the counter several times to release any air bubbles trapped inside. Then place the mold in the refrigerator for about 30 minutes, or until completely set.
- Remove and Enjoy: Once set, flip the mold over and tap sharply on the counter to release the chocolates. Store in a cool place until ready to serve.
Notes
- Work in small batches to prevent the chocolate from hardening during coating.
- Adjust the lemon filling thickness to your taste preference — thicker for less tartness, thinner for a more pronounced lemon flavor.
- Yellow gel food coloring is optional but adds an appealing look to the lemon filling.
- Ensure molds are completely dry before use for best chocolate coating adherence.
- Store finished chocolates in a cool, dry place to prevent melting or blooming.
Nutrition
- Serving Size: 1 piece
- Calories: 80 kcal
- Sugar: 8 g
- Sodium: 0 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
