Pink Lemonade Chocolates (Fun Filling)

Dolce Flav

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Author:

Dolce Flav

Servings

24

Prep Time

15 minutes

Cook Time

10 minutes

To make these Pink Lemonade Chocolates, start by preparing a smooth ganache filling by melting white chocolate with cream, pink lemonade extract, and optional butter. Temper or melt the chocolate for the shells and coat candy molds, creating a thin chocolate layer. Chill until firm, then pipe the pink lemonade ganache into each shell and seal with more chocolate. Refrigerate until completely set, then remove from molds for tart, sweet, and creamy chocolates that are perfect for parties or gifting.

Ingredients

For the Filling

4 oz white chocolate, chopped
2 tbsp heavy cream
1–1.5 tsp Pink Lemonade Flavoring / Extract
1 tsp unsalted butter (optional, for silkier texture)

For the Chocolate Shell

6 oz milk or white chocolate, finely chopped
Candy molds (silicone or polycarbonate)

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Directions

Prepare Chocolate Shells Melt 6 oz milk or white chocolate using a double boiler or microwave, stirring frequently.
Using a spoon or brush, coat the inside of silicone or polycarbonate candy molds with a thin layer of melted chocolate.
Refrigerate for 10–15 minutes to set the chocolate.
Make the Pink Lemonade Filling In a small saucepan, heat 2 tbsp heavy cream until warm.
Pour over 4 oz chopped white chocolate in a heatproof bowl and let sit for 1–2 minutes.
Stir until smooth and fully melted.
Add 1–1.5 tsp Pink Lemonade Extract and 1 tsp butter (optional) until fully combined.
Fill the Chocolate Shells Remove the chocolate shells from the refrigerator.
Using a piping bag or small spoon, fill each shell with the pink lemonade ganache, leaving a small gap at the top.
Seal and Set Top each filled shell with a thin layer of melted chocolate to seal.
Refrigerate for 30–60 minutes or until completely set.
Remove and Serve Carefully pop the chocolates out of the molds.
Store in an airtight container in the refrigerator for up to 1 week.

Recipe Note

FAQ — Pink Lemonade Chocolates

1. Can I use dark chocolate for the shell?

Yes — it pairs well with the tart pink lemonade filling.

2. How strong should the pink lemonade extract be?

Start with 1 tsp; increase to 1.5 tsp for a more intense flavor.

3. Can I make larger or mini chocolates?

Yes — adjust ganache and chocolate amounts to match mold sizes.

4. Can I use pre-flavored pink lemonade syrup instead of extract?

Yes — reduce any added sugar if the syrup is sweetened.

5. How long do these chocolates last?

Store in the refrigerator up to 1 week.

6. Can I freeze these chocolates?

Yes — freeze in an airtight container up to 1 month. Thaw in the fridge before serving.

7. Can I make the ganache dairy-free?

Yes — use coconut cream or plant-based cream with vegan white chocolate.

8. How do I prevent the chocolate from seizing?

Ensure the chocolate does not overheat and stir continuously while melting.

9. Can I add sprinkles or decorations on top?

Yes — add decorations before the final chocolate layer sets for best adhesion.

10. Can kids help make these chocolates?

Yes, with adult supervision for handling melted chocolate.