Number Of Ingredients 2 Steps:
In a medium bowl, whisk together confectioners’ sugar and lemon zest and juice until smooth.
Time 10m Yield 2 cups Number Of Ingredients 4 Steps:
Chop chocolate into small pieces and place in a heat safe bowl. Bring cream to boil on stovetop. Once cream in boiling pour over chopped chocolate. Add lemon zest and lemon juice. Stir from the inside out, making sure not to let in to much air. Stir till chocolate is completely melted. That’s it–you now have ganache. You can use this on cakes, to make truffles or just cool it in the fridge and snack on it later. You can also substitute the lemon with orange.
Time 6h15m Yield 15 serving(s) Number Of Ingredients 14 Steps:
Heat whipping creamand 2 t. lemon rind in large saucepan over medium-low heat until hot. Add chocolate chips and cook 5 min or until melted, stirring constantly. Cool, cover and chill at least 5 hours. Meanwhile, melt unsweetened chocolate and 1 T. lemon rind in small saucepan; let cool. Stir together flour, baking powder, soda and salt. Set aside. Beat butter until creamy; add sugar and beat until light and fluffy. Add eggs, 1 at a time, beating just until blended. Stir in vnilla. Add flour mixture alternately with yogurt, beginning and ending with dry things. Stir in melted unsweetened chocolate mixture just until blended. Divide batter among 3 lightly greased 9-inch round cakepans. Bake at 350 for 25 min or till tests clean. Cool in pans on racks 10 minute Remove from pans and cool completely on racks. Meanwhile, beat chilled whipping cream mixture at medium until soft peaks form. Be careful not to overbeat. Frost cake. Store in fridge.
Yield Serves 6 Number Of Ingredients 13 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.
