It’s gift-giving time, and these homemade chocolates make for a wonderful, personalised gift – and the best thing about them? Once you have the mould, you can create a multitude of different chocolates – whether they’re solid, oozing with a caramel centre, filled with some kind of ganache…whether they’re fruit, chocolate or nutty…the possibilities are endless.
These lil’ guys are my Lemon Sorbet chocolates. A milk chocolate shell filled with a layer of lemon curd and a layer of lemon white chocolate ganache, these guys are finished with a gold dusting because, well…because it’s Christmas and everything needs that extra sparkle, right?
So easy to make, and so impressive to give as a gift.
Yields: 24 chocolates
200g Milk Chocolate
100g white chocolate
50ml double cream
zest of 1 lemon
2 tbsp lemon curd
First, dust the moulds with gold lustre dust. Next, you need to temper the chocolate. I do this without a thermometer, and it’s pretty simple. Break the milk chocolate into chunks and heat 130g of it over a bain marie. Wait until 1/3rd of the chocolate is melted and then stir continuously to melt the the rest. Once the rest has melted, remove from the heat and add the remaining 70g. Stir until the rest of the chocolate has melted and it’s become duller in colour and thicker in consistency. This could take up to about 20 minutes. Test the temperature by putting a spot of chocolate just under your bottom lip. If it’s cool to the feel, it’s ready.
Pour the melted chocolate into the prepared mould and swirl around to cover all sides of each crevice. Once done, turn over and tap the side with a wooden spoon over greaseproof paper so most of the chocolate falls out. Turn back over and place in the fridge to set for at leats half an hour.
Mix the zest and the lemon extract with the cream and pout over the broken up white chocolate. Place in the microwave for 30 seconds and mix. Another 30 seconds and stir again until the white chocolate is fully melted and glossy. Leave to cool for 10 minutes and place in the fridge for half an hour.
Once done, remove from the fridge and with a hand mixer, beat the ganache until it’s pale and fluffy. Decant into a piping bag fit with a plain nozzle.
Remove the shells from the fridge and place a spot of the curd in each. Top with a little of the ganache, leaving room at the top for the base chocolate. Once all shells are filled, pour over the remaining chocolate and scrape all the excess chocolate away with a bench scraper. Leave to set for a further 30 minutes to an hour.
To realise from the moulds, all it takes is a good hard tap against a counter and they should come out with ease.