Put cream, basil an lemon peel in a non stick pan over very low heat until a bit of steam comes out. Stir. Let it boil for a minute preventing the cream from burning. Take out the twigs and peel.
Let the cream boil for a minute moving it constantly so it doesn't burn. Turn it off and add chocolate.
Stir well until mixed. Then add citric acid and mix well. Citric acid gives the acidic flavor without using lemon juice and curdling the cream.
Refrigerate for 3 hours. Cut 2.5 cm (1") squares with a blunt knife or spatula. Refrigerate overnight.
Peel off the squares from the waxed paper and refrigerate them until coating.
Melt chocolate in microwave (30 seconds, stir, 30 seconds, stir) or in a double pan over hot water. Once melted tap it to get rid of bubbles.
Dip the squares one by one in batches of 6. Since they are thin they tend to curve with the heat. Tap them and put on wax paper.
You can rest them until they harden or if you get desperate like me put them in the fridge for half an hour.
Keep you bonbons in a cool place (about 20ºC) inside an air-tight container. If it is too hot keep them in the fridge but not for long because they can absorb all the smells.
- 3.0 basil twigs
- 2.0 lemon peel
- 200.0ml heavy cream
- 3.0pch citric acid
- 250.0g dark chocolate
- 300.0g dark chocolate for dipping
- 2.0 wax paper
- 2.0 trays