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Molded Lemon Cream Truffles Recipe
With it's creamy lemony center and rich dark chocolate shell, these lemon cream truffles are absolutely to die for!
This recipe uses chocolate that does not require tempering. If you wish to use couverture chocolate and temper Click Here
- 1 lb Bada Bing Bada Boom Candy & Molding Formula White (divided into 4 oz. and 12 oz.)
- 1lb Bada Bing Bada Boom Candy & Molding Formula Dark or Extra Dark
- Chocolate Coloring Oil
- 1 cup heavy cream
- 1 whole lemon
You'll also want:
Pour a little bit of colored chocolate into the bottom of a mold. Genty drop the mold on the counter a couple of times to get the air bubbles out
Put in refrigerator and allow to set up.
Melt Candy & Molding Formula Dark or Extra Dark using the instructions that came with your chocolate.
Remove mold from refrigerator. Thickly paint or spread the properly prepared chocolate into the plastic sheet mold to create a shell. Return to refrigerator until set.
Put 12 oz. of Candy & Molding Formula WHITE in a large mixing bowl. Do not melt the chocolate. Just put the discs in.
Bring cream slowly to a light boil in a heavy saucepan.
Zest whole lemon and add zest to the cream. Cut the lemon and squeeze lemon juice into cream (be careful not to get any seeds in there!).
Pour boiling cream over chocolate and keep stirring until all the chocolate has melted.
When the ganache is warm it's creamy. You can thicken it by whisking it.
Spoon the mixture into the chocolate-covered mold cavity and leave enough room to later add chocolate to seal the mold. Refrigerate until set.
Melt the remaining Candy & Molding Formula Dark or Extra Dark according to the instructions that came with the chocolate.
Remove the mold from the refrigerator and spoon the chocolate into the bottom of the mold to seal in the truffle center. Tap mold to remove air bubbles.
Refrigerate until set.
Promptly remove from refrigerator and seal in an airtight container until ready to serve.
Store at room temperature in low humidity.