Choco lemon (Dessert)

Choco lemon. A dessert characterized by two opposite flavors that overlap in the form of cream. A dark chocolate ganache and a lemon citrus cream.


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  • 1 Ingredients
  • 2 Preparation
  • 3 Dessert making
  • 4 Source



  • 2 cups powdered sugar (icing, powdered) (approximately 240 grams)
  • 6 eggs
  • 250 grams of ground walnuts
  • ½ cup of flour 0000 or whatever you have (60 grams)
  • Pinch of salt
  • 50 grams of melted butter
  • 3 egg whites
  • ¼ cup plain sugar (50 grams)

Chocolate Ganache

  • 2 cups of cream (cream) (500cc)
  • 1/2 kg chopped semi-sweet chocolate coating
  • ¼ cup of sugar (50 grams)

Lemon cream

  • 225 grams of butter
  • ½ cup of sugar (100 grams)
  • 5 yolks
  • 1 egg
  • 2 tablespoons grated lemon peel
  • ¾ cup of lemon juice (180cc)
  • 1 and ½ cup milk
  • 1 and ½ cup powdered sugar (icing, powdered) (180 grams)
  • 2 generous tablespoons of cornstarch
  • 1 tablespoon of unflavored gelatin (7 grams)

For cover

  • Chopped white topping chocolate ganache
  • 150cc of milk cream (cream)
  • 150 grams of white topping chocolate
  • Chocolate figures and chocolate threads


  • Beat the eggs with the icing sugar until it becomes tape or letter stitch.
  • Remove from the mixer.
  • Add the chopped walnuts and mix.
  • Sift the flour together with the salt and add to the previous preparation.
  • Incorporate the melted butter.
  • Separately, beat the egg whites with ¼ cup sugar until stiff.
  • Add half of the whites to the previous preparation, mixing well until incorporated.
  • Incorporate the remaining half with wraparound movements to maintain the volume of the smoothie.
  • Butter and flour 3 equal 20×20 square molds.
  • Pour the preparation into the three molds, distributing in equal amounts.
  • Cook in a preheated oven at 180º for 12 minutes or until cooked.
  • Remove, wait a few minutes to cool down and freshly unmold.
  • Ganache cream: Put the milk cream and sugar in a saucepan and bring to the fire.
  • Once it breaks boil, remove and pour over the chopped chocolate.
  • Mix until the chocolate is melted.
  • Lemon cream. Mix the yolks and the egg.
  • Add the sugar, lemon zest and lemon juice.
  • Dissolve corn starch in cold milk.
  • Incorporate the milk with the starch to the previous preparation.
  • Take to the fire and mix until it boils and thickens.
  • Leave 1 minute more and remove.
  • Incorporate the butter and integrate quickly mixing
  • Separately, hydrate the gelatin in ¼ cup of water.
  • Once hydrated, pour over the hot cream.
  • Mix continuously until the gelatin is diluted and integrated into the cream.
  • Let cool slightly without coagulating.

Dessert making

  • Use the mold that was used for the biscuit.
  • Cover the bottom with plastic wrap (or aluminum foil or nylon).
  • Place one of the biscuits at the base of the pan.
  • Cover the edges (or the inner parts of the mold walls) with acetate strips.
  • Pour the ganache over the biscuit.
  • Leave in the fridge until the ganache is firm.
  • Once the ganache is firm, remove from the fridge and place another biscuit.
  • Cover the biscuit with the lemon cream already cold and almost coagulated.
  • Cover the lemon cream with another biscuit.
  • Take to the refrigerator and leave 4 hours for the preparations to solidify well. If possible, stop overnight.
  • Unmold the dessert.
  • Make a white chocolate ganache.
  • Boil the cream and pour the chopped chocolate over the chocolate.
  • Mix until the chocolate is diluted and both ingredients are integrated.
  • Let it cool down a little to make it thicker.
  • Pour it into the center of the dessert and let the ganache run along the edges irregularly.
  • Finish decorating the surface with pieces of chocolate.
  • If you want, you can make dark chocolate threads and finish decorating with a solidified dark chocolate ganache residue.


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