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Home > Recipes > Chocolate Cups with Lemon Cream

Chocolate Cups with Lemon Cream Recipe

Chocolate Cups with Lemon Cream
  • Expert

Find Similar Recipes:

Expert x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x HERSHEY’S Cocoa x
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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1/2 cup sugar
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons HERSHEY'S Cocoa
  • 2 egg whites
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • CHOCOLATE COATING (recipe flollows)
  • LEMON CREAM (recipe follows)
  • freshly grated lemon peel (optional)

Directions

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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  • 4 stars

    4/19/2010

    These are so delicious! Plus, the contrast of the dark brown cups combined with the sunshine-yellow cream creates a beautiful dessert. As the recipe suggests, this is more of an advanced dessert; at first my cups broke when I tried wrapping them on top of the glass cups I used, but after a few broken shells I got the hang of it. My whole family loves them, even though they aren't fans of lemon flavor, and this is definitely going to be a repeat recipe.

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