Chocolate And Lemon Recipes

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DARK CHOCOLATE LEMON PIXIES



Dark Chocolate Lemon Pixies image

Explore the unique flavor combination of chocolate and lemon in these dark chocolate crinkle cookies.

Provided by Land O'Lakes

Categories     Shaped     Lemon     Fruit     Cookie     Dessert

Yield 36 cookies

Number Of Ingredients 12

1/3 cup Land O Lakes® Unsalted Butter
4 ounces high-quality dark chocolate baking bar, * broken into pieces
1 3/4 cups all-purpose flour
1 1/2 cups sugar
3 large Land O Lakes® Eggs
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
3/4 teaspoon salt
1/2 cup unsweetened cocoa
2 teaspoons freshly grated lemon zest
Powdered sugar
36 (1-inch) pieces candied lemon peel

Steps:

  • Melt butter and chocolate in 1-quart saucepan over low heat, stirring occasionally, 3-5 minutes or until smooth. Cool 10 minutes.
  • Pour melted chocolate mixture into bowl. Add 1 cup flour, sugar, eggs, baking powder, vanilla and salt; beat at medium speed, scraping bowl often, until well mixed. Stir in remaining flour, cocoa and lemon zest. Cover; refrigerate 1 hour or until firm.
  • Heat oven to 300°F.
  • Shape dough into 1 1/2-inch balls. Roll in powdered sugar. Place, 2 inches apart, onto ungreased cookie sheets. Bake 14-16 minutes or until just set.
  • Immediately press 1 piece candied lemon peel into center of cookie. Remove to cooling rack; cool completely.

Nutrition Facts : Calories 100 calories, Fat 3 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 75 milligrams, Carbohydrate 16 grams, Fiber 1 grams, Sugar grams, Protein 2 grams

LEMON LIME WHITE CHOCOLATE CHIP COOKIES



Lemon Lime White Chocolate Chip Cookies image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h20m

Yield 4 1/2 dozen cookies

Number Of Ingredients 11

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup granulated sugar
1 large egg, at room temperature
2 tablespoons lemon zest
2 tablespoons lime zest
1 tablespoon vanilla extract
2 cups white chocolate chips, preferably Ghirardelli

Steps:

  • Preheat the oven to 375 degrees F and line two rimmed baking sheets with parchment paper.
  • Add the flour, baking soda and salt to a medium bowl and whisk to combine. Set aside.
  • Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until lighter in color and fluffy, 1 to 2 minutes, scraping down the bowl as needed. Add the egg and beat until incorporated. Add the lemon zest, lime zest and vanilla extract. Beat until evenly combined. Add the dry ingredients to the butter-sugar mixture and mix until just incorporated. Remove the bowl from the stand mixer and fold the chocolate chips in with a rubber spatula.
  • Use a 1-tablespoon cookie scoop to scoop the cookie dough onto the prepared baking sheets, keeping them 2 inches apart. Fill each tray with 12 to 16 cookies, then bake until the edges are golden brown and the centers are still soft, 8 to 10 minutes.
  • Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
  • Repeat the process with the remaining dough. Alternatively, the cookie dough can be wrapped in plastic wrap and frozen for up to 1 month.

MILK CHOCOLATE AND LEMON POT DE CREME



Milk Chocolate and Lemon Pot de Creme image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 4 to 8 portions

Number Of Ingredients 12

2/3 cup sugar
3 lemons, zested
1 cup milk
3 cups cream
2 cups milk chocolate
10 egg yolks
1/3 cup lemon juice
4 lemons, zested
Cold water, for blanching
1 cup water
2 cups sugar
Milk chocolate, for garnish

Steps:

  • To make the Pots de Creme: Preheat oven to 275 degrees F. In a food processor, grind sugar and zest for 1 to 2 minutes. Place the lemon sugar mixture in a pot. Add the milk and cream. Bring it to a boil. Remove the pot from the heat and add chocolate, stirring until dissolved. Place in an ice bath until chilled. Once cold add the egg yolks and lemon juice, mixing well. Strain the mixture. Portion it into ramekins and bake until set, for approximately 30 to 40 minutes. The texture will look like Jell-O in the center. Once cooked reserve in the refrigerator until ready to serve. To make the Candied Lemon: Place the zest in a pot and cover with cold water. Bring to a boil, strain and cover again with cold water. Return to a boil and repeat the process once more. Place the zest in a pot with water and sugar and simmer gently for 15 to 25 minutes or until slightly translucent. Reserve in this liquid until ready to serve. This can be made up to 4 days ahead.
  • To serve Pot de Creme: Place 1 to 2 teaspoons of Candied Zest on the middle of the Pot de Creme. Cover with Milk Chocolate shavings, and serve.

LEMON CHOCOLATE TART



Lemon Chocolate Tart image

Published by the Toronto Star and originally from Anne Lindsay's New Light Cooking. This tart is quick and easy to make. While it's baking some of the chocolate crust will rise to the top and leave a lemon layer in the middle.

Provided by Dreamer in Ontario

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups chocolate wafer crumbs
2 tablespoons butter, melted
2 tablespoons corn syrup
3 eggs
2 egg whites
3/4 cup granulated sugar
2 lemons, rind of, grated medium
1/2 cup fresh lemon juice
2 teaspoons icing sugar

Steps:

  • Preheat oven to 375°F.
  • Pulse wafer crumbs in food processor until fine.
  • Blend butter and corn syrup.
  • With food processor running, gradually add butter mixture to crumbs and process until mixed.
  • Spray 9 inch pie plate or flan pan with non-stick cooking spray.
  • Using hands or back of large spoon, spread crumb mixture over bottom and up sides pressing firmly so mixture holds together.
  • Bake at 375F for 10 minutes.
  • Lemon Filling:.
  • Whisk eggs, egg whites and sugar in bowl until well mixed.
  • Whisk in lemon rind and juice.
  • Pour into baked chocolate crust.
  • Bake in 375F oven for 18 to 20 minutes or until top is barely set.
  • Let cool.
  • Just before serving, sift sugar over top.

Nutrition Facts : Calories 276.1, Fat 8.7, SaturatedFat 3.6, Cholesterol 87.5, Sodium 223.1, Carbohydrate 46.1, Fiber 1, Sugar 30.8, Protein 5.2

DARK CHOCOLATE AND LEMON GANACHE TARTLETS



Dark Chocolate and Lemon Ganache Tartlets image

Categories     Milk/Cream     Food Processor     Chocolate     Dessert     Bake     Lemon     Party     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

PASTRY
2 cups all purpose flour
2/3 cup powdered sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
1 large egg yolk
1 tablespoon chilled whipping cream
1 teaspoon vanilla extract
FILLING
1 cup chilled whipping cream
12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1 tablespoon plus 1/2 teaspoon (packed) grated lemon peel
6 lemon peel twists (optional)

Steps:

  • FOR PASTRY:
  • Combine flour, powdered sugar and salt in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Add egg yolk, cream and vanilla. Process until moist clumps form. Gather dough into ball. Divide dough in half. Flatten each half into disk. Wrap in plastic. Refrigerate until firm, about 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling.)
  • Position rack in center of oven and preheat to 375°F. Roll out 1 dough disk on lightly floured surface to 1/8-inch thickness. Using plate as guide, cut out three 6-inch rounds. Transfer rounds to 4 1/2-inch-diameter tartlet pans with removable bottoms. Press dough into pans. Fold in any excess dough; press to form double-thick sides. Repeat rolling, cutting and forming with remaining dough disk, making 6 crusts total. Freeze crust until firm, about 5 minutes.
  • Place crusts on large baking sheet. Bake until light golden brown, about 20 minutes. Transfer to rack and cool crusts completely. Remove crusts from pans.
  • FOR FILLING:
  • Bring 3/4 cup cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Mix in 1 tablespoon lemon peel. Divide chocolate among cooled crusts. Refrigerate tartlets until filling is set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)
  • Combine 1/4 cup cream and 1/2 teaspoon lemon peel in large bowl. Beat until soft peaks form. Spoon whipped cream into pastry bag fitted with star tip. Pipe cream decoratively atop tartlets. Garnish with lemon twists, if desired.

WHITE CHOCOLATE AND LEMON COFFEE CAKE



White Chocolate and Lemon Coffee Cake image

Fresh, sweet, lemony coffee cake is the perfect way to start your day. This streusel-topped cake has white chocolate chips mixed in, which firm up the texture a bit.

Provided by lutzflcat

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h25m

Yield 8

Number Of Ingredients 18

cooking spray
1 cup all-purpose flour
¼ cup white sugar
¼ cup brown sugar
4 tablespoons unsalted butter, melted
½ cup unsalted butter, softened
½ cup white sugar
3 tablespoons lemon zest
2 large eggs
3 tablespoons fresh lemon juice
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
¼ teaspoon ground cinnamon
2 cups all-purpose flour
½ cup sour cream
¼ cup milk
½ cup white chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform or cake pan with cooking spray and line the bottom with parchment paper; set aside.
  • Stir flour and sugars together in a small bowl with a fork. Add melted butter and mix until crumbly, leaving some large crumbs. Set topping aside while you make the cake.
  • Combine butter, sugar, and lemon zest in a large bowl and cream with an electric mixer until light and fluffy, about 3 minutes. Add eggs, lemon juice, baking powder, vanilla, salt, and cinnamon. Beat until well combined, about 3 minutes. Add in flour gradually on low speed, mixing until combined. Add sour cream and milk and mix batter until smooth, about 4 minutes.
  • Fold white chocolate chips into the batter. Pour into the prepared pan and sprinkle with the topping.
  • Bake in the preheated oven until light golden brown and a toothpick inserted in the center comes out clean, about 40 minutes. Cool on a wire rack for about 30 minutes before removing from the pan and serving.

Nutrition Facts : Calories 542.9 calories, Carbohydrate 70 g, Cholesterol 101.6 mg, Fat 26.1 g, Fiber 1.6 g, Protein 8.2 g, SaturatedFat 15.7 g, Sodium 312.8 mg, Sugar 32.7 g

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