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Chocolate Cups with Lemon Cream

Chocolate Cups With Lemon Cream

Details

Timing
Timing
Total:
Bake:
7 Min.
Prep:
17 Min.
Skill Level:
Expert
Yields:
6 cups

Bright, sweet, creamy and utterly delicious — this chocolate cups with lemon cream recipe will show you how to make bite-sized beauties. The star of these Chocolate Cups with Lemon Cream is citrus-forward lemon cream that's not too tart. The cream sits gently in delicate chocolate cups that are elegant enough for a cocktail party or reception. Put them out on a tray and wait for people to ask you how you made such an impressive treat.  Love lemon in your sweets? White Chip Lemon Bars are your next culinary adventure.

Ingredients & Directions

Prep Time
17 minutes
Bake Time
7 minutes
Cool Time
30 minutes
Chill Time
20 minutes

Ingredients

  • 1/2 cup
    sugar
  • 1/4 cup
    all-purpose flour plus 2 tablespoons
  • 2 Tbsps
    HERSHEY'S Cocoa
  • 2
    egg whites
  • 1/4 cup
    butter or margarine, (1/2 stick) melted
  • freshly grated lemon peel (optional)
  • Chocolate Coating
  • 3/4 cup
    HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 tsp
    shortening (do NOT use butter, margarine, spread or oil)
  • Lemon Cream
  • 1 package
    lemon pudding (instant) and pie filling mix
  • 1 cup
    milk
  • 1/8 tsp
    lemon extract
READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 
microwave microwave
cookie sheet cookie sheet
mixing bowl mixing bowl
measuring cup measuring cups
rubber scraper rubber scraper
glasses juice glasses
refrigerator refrigerator
whisk whisk or mixer
1

Heat oven to 400°F. Grease and flour cookie sheet.

2

Stir together sugar, flour and cocoa in small bowl. Add egg whites and butter; beat until smooth. Drop teaspoons of mixture onto prepared cookie sheet and spread out thinly in 5-inch circles.

3

Bake 6 to 7 minutes or until set. Immediately remove from cookie sheet; place top side down, over bottom of inverted juice glasses. Mold to give wavy edges (if chocolate cup cracks, gently press together with fingers). Let stand until hard and completely cool, about 30 minutes.

4

Place about 2 teaspoons Chocolate Coating into each cup; use pastry brush or spoon to coat inside. Refrigerate 20 minutes or until coating is set. Meanwhile, prepare Lemon Cream. Spoon scant 1/2 cup cream filling into each cup. Garnish with shredded lemon peel, if desired. About 6 cups.

Chocolate Coating: Place 3/4 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds or until smooth when stirred.

Lemon Cream: Combine 1 package (4- serving size) instant lemon pudding and pie filling mix, 1 cup milk and 1/8 teaspoon lemon extract in medium bowl. Beat with whisk or on low speed of mixer 2 minutes. Fold in 1-1/2 cups thawed non-dairy whipped topping; refrigerate 30 minutes or until set. About 2-1/2 cups.

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