Giant Lemon Cream Truffle

Start by putting the chocolate in a bowl then microwave it in 30-second intervals or in a double boiler. 

Then transfer some of this chocolate to a silicone or plastic mold and evenly spread it all over the mold to make the first layer. Remove excess chocolate.

After that, take mold to the fridge and leave it there for about 5 minutes

After the indicated time, take mold out of the fridge and make another layer of chocolate, spreading very well all over the mold. 

Remove excess chocolate and take mold back to the fridge for 5 minutes. 

Meanwhile, add the table cream to a bowl, add the condensed milk, the juice powder and mix it all together very well until combined. 

Pour the cream into the mold and spread it evenly, so that the surface is smooth and flat.

After that, pour the rest of the chocolate over the lemon cream, spreading it well along all the edges in order to keep the filling from leaking. 

Take the mold to the fridge for about 15 minutes. 

Unmold and serve.