Lots of things go well with lemon. Honey, blueberries, chicken, raspberries. But it wasn't until I tasted a lemon and chocolate truffle that I realised its potential with chocolate.
One particularly cold, rainy Sunday, I decided to adapt one of Nigella's lemon and raspberry muffin recipes to include plain chocolate chips instead. I've reduced the amount of sugar to compensate for the chocolate, and used slightly less butter. It's an unusual combination sometimes at first, but I love it - zesty lemon muffin studded with chunks of creamy, plain chocolate.
Lemon and Dark Chocolate Muffins
50g butter, melted
200g plain flour
2 tsp baking powder
100g caster sugar
good pinch of sea salt flakes
grated zest of 1 lemon, and its juice
1 large egg
60g dark chocolate chunks
Preheat your oven to 200ºC. In a bowl, combine the flour, baking powder, caster sugar, salt and the lemon zest and stir well to mix. Scatter in most of the dark chocolate chunks, leaving a handful for later. Next, pour the milk into a jug and then squeeze the juice from the lemon over the top - don't worry if it curdles. Crack in the egg and beat together with a fork. Pour the lemony-milk mixture into the bowl with the flour and mix until just combined (don't beat it or you'll end up with heavy muffins). Spoon into a paper case lined muffin tray and sprinkle the remaining handful of dark chocolate chunks on top. Bake for about 20 minutes, or until the tops are risen, golden and bouncy.
Which ingredients do you think go best with lemon?