Print

Homemade Lemon Cream Chocolates with Silky Fondant Centers Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 7 reviews

Delight in these homemade Lemon Cream Chocolates featuring silky lemon-flavored fondant centers enveloped in rich milk, dark, or white chocolate shells. These elegant candies are perfect for holidays, gift-giving, special occasions, or simply indulging yourself with a luscious treat.

Ingredients

Fondant Center

  • 1 cup whipping cream
  • 3 cups white granulated sugar
  • 2 tablespoons corn syrup
  • 1 tablespoon butter
  • Lemon oil or lemon extract flavoring to taste

Chocolate Shell

  • 3 to 4 cups melted chocolate (milk, dark, or white) for dipping or molding

Instructions

  1. Combine Ingredients: Add the whipping cream and sugar to a heavy saucepan and let them sit for a few minutes to help dissolve the sugar evenly before heating.
  2. Heat Mixture: Set the pan over medium to medium-high heat and bring it to a gentle boil while stirring frequently. Add the corn syrup and continue stirring to prevent burning.
  3. Clean Pan Sides: Use a wet pastry brush to wash down any sugar crystals from the sides of the pan to avoid crystallization of the fondant.
  4. Monitor Temperature: Attach a candy thermometer and cook the mixture until it reaches 238°F (113°C), adjusting for altitude if necessary.
  5. Pour Syrup: Carefully pour the hot syrup onto a damp marble slab, metal baking sheet, or chilled mixing bowl without scraping the pan’s sides or bottom.
  6. Add Butter and Cool: Place the butter on top of the hot candy and allow it to cool until warm but no longer hot to the touch.
  7. Beat the Fondant: Using a mixer with a dough hook attachment or by hand, beat the mixture until it thickens, becomes opaque, and develops a creamy, dough-like consistency.
  8. Rest and Cool: Let the fondant rest and cool completely before proceeding.
  9. Flavor the Fondant: Knead in lemon oil or lemon extract gradually until the lemon flavor is slightly strong, anticipating that the chocolate coating will mellow it.
  10. Shape Fondant: For hand-dipped chocolates, roll the lemon fondant into small balls or desired shapes and chill them on a parchment-lined tray until firm.
  11. Dip or Mold: For dipping, coat each fondant piece with melted chocolate and return them to the tray to set. For molded chocolates, coat the inside of chocolate molds with melted chocolate, chill until set, pipe or spoon in lemon fondant leaving space at the top, then cover with melted chocolate and chill again until fully set.
  12. Finish and Store: Remove chocolates from molds or parchment paper, trim edges if necessary, and store in an airtight container in a cool, dry place.

Notes

  • Use a damp marble slab or chilled surface to help the candy cool evenly and prevent premature crystallization.
  • Adjust the lemon flavor carefully; the chocolate coating softens the intensity of the extract, so be slightly generous.
  • Clip-on candy thermometers are crucial for precision when cooking sugar syrups for fondant consistency.
  • For best results, keep the chocolates refrigerated during molding and setting stages, but store them at room temperature away from heat once finished.
  • Elevation affects boiling points and may require temperature adjustments; 238°F is the soft-ball stage necessary for fondant.

Find it online: https://dishcooks.com/homemade-lemon-cream-chocolates-with-silky-fondant-centers-recipe/