These homemade lemon chocolates are bursting with citrusy flavor. Lemon and dark chocolate are a surprisingly delicious flavor combination! These treats are quick and easy to make.
Ingredients and Substitutions
Fresh lemon zest gives these chocolates their bright, lemony flavor. You can substitute a couple of drops of food-grade lemon essential oil if you prefer.

I like to use coconut oil when making these chocolates to give them a decadent texture. The lemon zest and dark chocolate mask any coconut flavor, so you really can’t taste the coconut oil at all. You can substitute any other type of oil you prefer.
I prefer to use dark chocolate when making these treats, but you can substitute any type of chocolate you like. Keep in mind that if you substitute other types of chocolate, it might be riskier to melt the chocolate in a pot on the stove. This is because dark chocolate is less likely to seize than other more sugary types of chocolate. So if you’re using a different type of chocolate, it’s probably safer to melt the chocolate using a double boiler method to reduce the risk of the chocolate seizing.
How to Make Lemon Chocolates
Start by adding the chopped dark chocolate to a pot on the stove set to low heat. Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
Add the coconut oil to the pot of hot melted dark chocolate, then mix well until the coconut oil has melted and is fully incorporated into the chocolate. Next you’ll add about half of the fresh lemon zest to the chocolate mixture, then mix well.
Divide the chocolate mixture evenly into 12 portions in a mini muffin pan lined with mini paper baking cups.
Add a small pinch of the remaining lemon zest on top of each portion.
Place the mini muffin pan in the fridge to let the chocolates set for at least 1 hour before serving.
Storage and Freezing
Store these chocolates in an airtight container in the fridge for up to five days, or in the freezer for up to three months. Thaw at room temperature or in the fridge before serving.
More Chocolate Recipes to Try
- These dark chocolate covered blueberries are quick and easy to make.
- These avocado chocolates are rich and delicious.
Lemon Chocolates Recipe
Equipment
- Mini muffin pan
- Mini paper baking cups
Ingredients
- 1 3/4 cups chopped dark chocolate
- 1 tablespoon coconut oil (or substitute any type of oil you prefer)
- The zest of 2 medium lemons
Instructions
- Add 1 3/4 cups chopped dark chocolate to a pot on the stove set to low heat.
- Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
- Add 1 tablespoon coconut oil to the pot of hot melted dark chocolate, then mix well until the coconut oil has melted and is fully incorporated into the chocolate.
- Add about half of the fresh lemon zest to the chocolate mixture, then mix well.
- Divide the chocolate mixture evenly into 12 portions in a mini muffin pan lined with mini paper baking cups.
- Add a small pinch of the remaining lemon zest on top of each portion.
- Place the mini muffin pan in the fridge to let the chocolates set for at least 1 hour before serving.
Notes
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Store these chocolates in an airtight container in the fridge for up to five days, or in the freezer for up to three months. Thaw at room temperature or in the fridge before serving.
Nutrition
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