Believe it or not these Meyer Lemon Filled Chocolates are super easy to make at home, and you can customize the chocolate and the filling in countless variations!
*This post is in association with Chocoley ~ a fabulous online source for everything you need to make homemade candy. Thanks for supporting me and my brand partners, I promise to bring you only the very best.
I was going to include the word โfancyโ in the title of this post, because these candies do look awfully fancy, but then I thought you’d get the entirely wrong idea about them, they’re a cinch to make! I teamed up with my favorite diy chocolate making site, Chocoley, to share them with you. I was amazed at how quickly I was able to create these gorgeous filled chocolates, it was as easy as melting the chocolate…the mold does all the work, and you get to take the credit…good deal! I set aside an afternoon for the project and I was finished in no timeโฆI actually had time to wrap the stack of presents that I’ve been tripping over all week. I’m sorry, but cookies are so yesterday, my friends are getting chocolate for Christmas.
Making your own filled chocolates taps into those candy fantasies that set in when we were kids…remember Gumdrop Mountain? And just like anything else you make homemade, you can actually make better candy than you can buy, with fresher, higher quality ingredients. AND you can do it so much more affordably. Last Christmas I was browsing in a fancy little shop and as I was checking out, there were uber cute chocolate candies for sale on the counter. I grabbed one and popped it in my mouth before asking how much…they were $6 A PIECE!! Never again… now I make my own.
On the Chocoley site you will find the melting chocolate, the molds, and even flavor extracts to make an endless variety of candies in your own special favorite flavors. Me? I dream of citrus, so I made a dark chocolate candy filled with tart Meyer lemon. To. Die. For.
You can choose from tons of different shaped molds, I like these small intricate shapes. All you have to do is melt the chocolate, fill the molds about half full, and then swish the chocolate around with a small paintbrush to coat the entire surface. That sets up in the fridge briefly, and then you can add your filling. My filling is a very intense lemon, and it’s more liquid than a cream, so I drizzled it in and then topped it with a final coat of chocolate. The whole thing takes just minutes to do and I was amazed at how easily the chocolate pops right out of the molds. They have a gorgeous sheen to them, too.
I wanted a very lemony filling for these, so I just mixed pure Meyer lemon juice with confectioner’s sugar for a super tangy flavor. You could also make a lemon buttercream for a milder effect.
If you’re into this idea of making your own chocolates, why not go for the big guns ~ I’ll show you how to makeย Homemade Ferrero Rocher Truffles that are literally better than the originals. And if simpler is more your style, try my Grand Marnier Truffles ~ they don’t take any cooking skill at all!
I highly recommend Chocoley, it’s a virtual wonderland for do-it-yourself chocolatiers. If you still need a last minute gift for a foodie in your life, a gift certificate to this site would be great. Or maybe you just want to get a jump on Valentine’s Day. I’d like one of everything ๐
Products I used for this project:
Meyer Lemon Filled Chocolates
Ingredients
- 2 cups Chocoley Bada Bing Bada Boom Dark Gourmet Compound Chocolate
- the juice of 1 Meyer Lemon
- 3 cups confectioner's sugar approximate
- yellow gel food coloring optional
tools
- candy molds
- a small paintbrush like a child's watercolor brush
Instructions
- Measure out about a heaping cup of chocolate pieces and put them in a microwave safe glass measuring cup. (I like to work in batches, so repeat for more candies)
- Microwave for 1 minute, then stir the mixture until it is smooth and glossy. Microwave in short 10 second bursts if it is not completely melted.
- Fill each cavity of your chocolate mold about halfway full. Use your brush to move the chocolate around so that it coats the entire surface of the mold. Put the mold in the refrigerator to set, this will only take about 15-20 minutes.
- Make your filling by measuring out your sugar and adding the lemon juice to it. Stir well until you have a thick glossy mixture. Add more sugar or more lemon as needed to get a good consistency for your filling. It can be more or less lemony depending on how thin you make it.
- Dab or drizzle a bit of the filling into each chocolate mold. Don't put in too much or you will have trouble covering it with the final layer of chocolate.
- For the top layer of chocolate, you will want to completely cover the lemon filling, so I found the best way was to drizzle the chocolate on in a back and forth motion to cover the whole surface of the filling, that way the filling stays in place better.
- When the molds are completely filled, rap them firmly on the counter a few times to get rid of any air bubbles, and put them in the fridge for about 30 minutes, or until set.
- To remove the candies, just flip the mold over and tap sharply on the counter, the candies will fall right out!
notes
- Try filling these dark chocolates with a dab of homemade peanut or almond butter...mmmmmmmm!
- If Meyer lemons are your jam, there are lots more opportunities to incorporate them into dessert ~ how about a Meyer Lemon Pudding Cake?ย Or there's always the classic,ย Meyer Lemon Bars.ย And if you're a purist, did you know you can make Candied Meyer Lemons?
38 Comments
Jacqui Campbell
November 17, 2020 at 6:41 amHow are these chocolates stored ie: fridge or air tight container on counter? What is the shelf life ie: 1 week, 2 months, etc,
?
Sue
November 17, 2020 at 6:52 amI’d store in the refrigerator, and they will last several weeks.
Pamela Serafino
October 12, 2020 at 10:05 amI just went to the chocoley site and it says they are out of business.. It looked like a great place.. I was wondering what chocolate you use now? I usually hand dip traditional chocolate that needs tempering, but that is more difficult to use with molds. I would love to find a good dark chocolate to use with molds
Sue
October 12, 2020 at 11:44 amInteresting Pamela, I didn’t know this. I’m going to rewrite the post with new information, so check back in a few days. Thanks for alerting me!
Teri
June 27, 2020 at 5:43 pmI can’t get them out of the mo!d. Should I spray with Pam?
Amy Coleman
February 8, 2019 at 6:58 pmYou mentioned two different dark chocolates from Chocoley , one in the recipe and a a different on in “products I used for this project.” Which do you prefer?
Sue
February 9, 2019 at 1:39 pmThose are both links to the same chocolate, sorry, the name is long and I abbreviated it.
Dyana Aria Burkhammer
January 1, 2018 at 7:27 pmCould you tell me what mold u used. Love it
Lynn Foster
November 29, 2015 at 10:10 pmCan you tell me, how do you store these so they don’t start leaking? Do you keep them in the fridge until ready to serve? I have been making homemade chocolates for years and my favourite chocolates are lemon ones bit I have never found a good recipe. I am looking forward to trying this one.mmi have also never heard of a Meyer Lemon, are they sweeter than regular lemons? I always worry about the storing of such a thin centre. I appreciate any help you give me on this. Thank you in advance
Laura (Tutti Dolci)
December 24, 2014 at 8:40 pmThese chocolates are just beautiful, I love the molds you chose!
Rosa
December 23, 2014 at 2:06 amExquisite!
Happy Holidays and best wishes for the New Year!
Cheers,
Rosa
Amanda
December 22, 2014 at 9:41 pmThese are absolutely amazing!!!
Karishma
December 22, 2014 at 12:24 pmThese are gorgeous! I can’t believe they’re so easy to make, they look professional! Yum, I wish I could try some right now. And I love the lemon + chocolate combo.
annie
December 22, 2014 at 12:16 pmChocolate and Meyer lemon?! And they look very fancy!
Barbara
December 22, 2014 at 11:36 amMany thanks for introducing me to Chocoley. Went to their site and loved it!
Your chocolates turned out beautifully! You’re right, now I’m thinking Valentines Day. Can making chocolates be as easy as this?
Happy Holidays, Sue. Wish I was on your holiday list! ๐
[email protected]'s+Recipes
December 22, 2014 at 11:32 amThese chocolates turned out so beautiful, Sue.
Tricia @ Saving room for dessert
December 22, 2014 at 8:49 amWhat a great combination and they are soooo pretty! Lemon is my favorite ๐ and I love chocolate too – so this is a perfect treat. Have a very Merry Christmas Sue!
Sippitysup
December 21, 2014 at 2:29 pmYou make it look so easy! happy holidays. GREG
kristy @ the wicked noodle
December 21, 2014 at 7:13 amThese are wonderful!! I only wish I’d thought to do this with a little more time before Christmas. I may make some and just give them out for NYE instead – why not, right? I love that you chose a Meyer Lemon filling. Just beautiful, thank you for sharing!! I’m off to check out all the different molds ๐ Happy Holidays!
Sue
December 21, 2014 at 8:34 amthanks Kristy — I’m gearing up for a slam dunk on ‘Valentines Day! Have a wonderful week!
Susan
December 21, 2014 at 6:43 amWow, your chocolates look so professional. I’d love to be more proficient at making chocolates like this. The Meyer lemon filling sounds delicious. Happy Holidays, Sue!
Sue
December 21, 2014 at 7:09 amI really can’t take credit, the molds are cheap and wonderful, the chocolate just pops out like that ๐
Cro Magnon
December 20, 2014 at 11:13 pmI’m not a sweet eater, but we always buy a few good quality chocs at Christmas. Yours look delicious; I might try to find a mold for my wife!
Sue
December 21, 2014 at 7:14 amThanks Cro! Quality chocolates are getting outrageously priced, am I right? I hope you and your family have a wonderful holiday.
genevieve @ gratitude & greens
December 20, 2014 at 7:45 pmSue, these chocolates are BEAUTIFUL! They look very professional. I’ve made chocolate once but didn’t have any nice moulds- I need to get myself some nice ones and make a batch of pretty ones!
Velva
December 20, 2014 at 5:48 pmI am feeling inspired. I just harvested my meyer lemons and you made these choclates sound so easyโฆ. I may need to go check out the web site. Thanks for sharing the idea.
Velva
Sue
December 20, 2014 at 6:21 pmYou’ll love the site, Velva! I am so jealous that you have Meyer lemons growing in your yard!
Carol+at+Wild+Goose+Tea
December 20, 2014 at 5:21 pmI love lemon chocolates!!!! What a great job that you did. Looks like chocolates from a chocolatier!
ATasteOfMadness
December 20, 2014 at 4:55 pmI love the look of these chocolates! And so easy too! Bonus!
Marye
December 20, 2014 at 10:39 amThese are so pretty… I love meyer lemon, too!
Melanie | Melanie Makes
December 20, 2014 at 7:35 amThese would make a great holiday gift!
Becca from It's Yummi!
December 20, 2014 at 7:19 amOh my gosh… I ADORE meyer lemons! These candies wouldn’t last 5 minutes in front of me!
Sue
December 20, 2014 at 7:20 amYou’ve hit on the only problem with these, Becca ๐ These disappeared way too fast!
clare
December 20, 2014 at 6:51 amWow, these look incredible! I love the idea of the lemon curd inside, such a great flavor combination.
Mary
December 20, 2014 at 5:54 amWow! Sue, you are blowing me away with all your creative Christmas ideas. I LOVE these chocolates and they are beautiful too!
Sue
December 20, 2014 at 7:11 amThanks Mary — wish we were neighbors so we could trade ๐
Vicki Bensinger
December 20, 2014 at 5:25 amWow these are beautiful. I can’t believe I haven’t heard of this site. I made some chocolate molds last week that I never got around to posting but they weren’t filled or as pretty as these.
I love the sound of this Meyer lemon filling. It isn’t too sweet with all the confectioners sugar? I’ve never made a filling like that and it sounds very sweet. I love sweet but how sweet is it? It sounds so easy, I guess I will test it out for myself. It would make a nice gift for my hairdresser who I see next week. Thanks for sharing.
Sue
December 20, 2014 at 7:12 amYou’ll love the site, Vicki, it’s a chocolate playground! As for the lemon, it’s still tart, and the thinner you make the filling, the more tart it is. The sugar reduces down drastically when you add the juice. You can taste as you go and make it exactly as you like.