The sweetness of the white chocolate is a perfect complement to the tart lemon, making for a complex and delightful flavor profile.
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INGREDIENTS
3 large egg yolks
1/2 cup of granulated sugar
The zest of 3 lemons
1/3 cup of freshly squeezed lemon juice (about 2 lemons worth)
3 tbsp of room temperature unsalted butter
6 oz. of white chocolate chips
10 oz. white chocolate melting wafers
1/8 tsp of citric acid (optional)
SUPPLIES
A Bon Bon mold
A rack
A Peeler
A Food Processor
A Stand Mixer
A Spatula
A Saucepan
A Thermometer
A Heatproof Bowl
A Piping Bag
DIRECTIONS
Melt the white chocolate and put a teaspoon or so of melted chocolate into each cavity of the bon bon mold and use the back of a spoon to coat the sides evenly.
Use a silicone mold for melting wafers, as the wafers are a compound chocolate, which is difficult to remove from a polycarbonate mold.
Turn the mold upside down to drain the excess chocolate, then place the mold on a rack and refrigerate it for about 5 minutes. Remove the mold from the refrigerator and, if necessary, add another layer of chocolate.
Using a peeler, remove the zest of 3 lemons, being careful to avoid the white pith.
Put the zest in a food processor, add the sugar, and blitz until the zest is very finely minced into the sugar.
Cream the butter in a stand mixer, then beat in the sugar and lemon mixture. Beat in the egg yolks, 1 at a time, then add the lemon juice and mix until combined.
Pour the mixture into a saucepan, add the thermometer, and cook over low heat, stirring constantly, until it reaches 170 degrees F.
Remove the pan from the heat and carefully taste the mixture. If it’s not tart enough, stir in the citric acid.
Place the white chocolate chips in a heatproof bowl and add the lemon mixture. Let it sit for about 5 minutes, then stir until it’s smooth.
Transfer the ganache into a piping bag and pipe it into the white chocolate shells, leaving a small gap at the top.
Remelt the white chocolate and carefully fill each cavity to seal the bon bons.
Chill them in the refrigerator for about 10 minutes, then once they’re fully set, gently remove the bon bons from the mold.
