Pink Lemonade Chocolates (Fun Filling)

Pink Lemonade Chocolates (Fun Filling)

Dolce Flav

Servings

24

Prep Time

15 minutes

Cook Time

10 minutes

Category

Oil Soluble Pink Lemonade Flavoring

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)

    Directions

    1. Prepare Chocolate Shells Melt 6 oz milk or white chocolate using a double boiler or microwave, stirring frequently.
    2. Using a spoon or brush, coat the inside of silicone or polycarbonate candy molds with a thin layer of melted chocolate.
    3. Refrigerate for 10–15 minutes to set the chocolate.

    4. Make the Pink Lemonade Filling In a small saucepan, heat 2 tbsp heavy cream until warm.

    5. Pour over 4 oz chopped white chocolate in a heatproof bowl and let sit for 1–2 minutes.
    6. Stir until smooth and fully melted.
    7. Add 1–1.5 tsp Pink Lemonade Extract and 1 tsp butter (optional) until fully combined.

    8. Fill the Chocolate Shells Remove the chocolate shells from the refrigerator.

    9. Using a piping bag or small spoon, fill each shell with the pink lemonade ganache, leaving a small gap at the top.

    10. Seal and Set Top each filled shell with a thin layer of melted chocolate to seal.

    11. Refrigerate for 30–60 minutes or until completely set.

    12. Remove and Serve Carefully pop the chocolates out of the molds.

    13. Store in an airtight container in the refrigerator for up to 1 week.