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This recipe was a complete improvisation job. I wanted to make proper lemon cream candies – strange, since I’ve actually never tasted them – with coloured, yellow filling, a nougat-like consistency and milk chocolate coating. That’s what I had in mind as I set out, anyway. As you can see, that’s definitely not what happened. Instead, the recipe kind of took on its own form, and turned into the most brilliant frozen candy I have ever tasted in my life. Not that I’ve tasted many frozen candies – I don’t even know if that’s a thing. But it is now!
These lemon creams literally melt on your tongue and burst with refreshing and rich flavour. I feel like there’s been a lot of citrus combined with chocolate lately, but it only goes to show how versatile this combination is. Except for waiting time during freezing, these lemon creams are super easy to make, and you can prepare them well ahead. Be sure to make a few once you get started – as soon as you get a taste, the lemon creams will vanish.
200 grams or 7 oz. of cream cheese
1 ½ tablespoon of lemon zest (grated)
2 tablespoons fresh lemon juice
½ teaspoon lemon extract
20 grams or 0.7 oz. of SukrinMelis
75 grams or 2.6 oz. of FiberSirup Clear
15 grams or 0.5 oz. of butter (room temperature)
dark sugar-free chocolate for coating
Place cream cheese, lemon zest, lemon juice, lemon extract, SukrinMelis, FiberSirup Clear and butter in a bowl. Use a hand mixer to beat everything together to a thick, creamy consistency.
Place the lemon creams mixture into a plastic container and freeze for 2 hours.
Prepare a container that you can place the shaped lemon creams into. Get the lemon cream out of the freezer and use your hands and an ice cream scoop to make fairly large bite sizes. The mixture might melt a little, so be quick while working with it.
Freeze the lemon creams for another hour. Prepare the chocolate when there’s about 10 minutes left of the freezing time.
Place dark chocolate in a bowl and melt it over a water bath (that’s the bowl in a saucepan or frying pan of simmering water). Set aside.
Dip the lemon creams quickly in the melted chocolate and place them back into their container. What will probably happen is that their bases will fall off due to the extreme temperature difference, but that just makes them more stable.
Place the lemon creams back in the freezer and keep frozen until serving. These things are absolutely delicious as a refreshing dessert or everyday treat 🙂