A few chocolate combinations are common knowledge among cooks and eaters alike:
-chocolate + peanut butter
-chocolate + mint
-chocolate + raspberry
-chocolate + caramel
But what about chocolate and lemon? Even as a young girl, I’d always pick the lemon truffle out of a box of Russel Stover chocolates and savor it calmly, without the same intense, fervent competition that came with snagging the last chewy caramel or ganache-filled treat. There’s something about the zing of sweet citrus cream and smooth, dark chocolate together that’s always made sense to me, and though I’ve graduated from boxes of grocery store truffles and moved on to more sophisticated versions (another NYU perk: chocolate & lemon custard tarts from City Bakery), that combination has remained my constant favorite. Appreciating it comes with few challenges; it’s neither the first to sell out at patisseries and ice cream shops, nor is it the truffle responsible for sibling feuds and chocolate hording. The only real problem? There’s not enough of it out there for those who love it.
Which is why I was ecstatic to discover a new blog last night, A Baking Life, where I found a recipe for chocolate mousse topped with meyer lemon cream. Tara Barker, the author, pairs a recipe for chocolate mousse (use your favorite, or our classic version) with an ethereal meyer lemon cream adapted from a Pierre Herme recipe, and separates the layers with finely crushed gluten-free chocolate cookie crumbs. I immediately bookmarked this recipe to make for the next occasion I have to make dessert, when I plan on converting those non-believers.