Last weekend I had the family to my little farm house for Easter dinner. I was pretty excited to host this year as my Mom has been hosting every since I can remember. It’s nice to change things up every once in awhile and I love entertaining so I was happy to take on the challenge.
And it’s a great opportunity to test a new recipe. Who better to test recipes on, then the people who won’t judge you if it’s a flop and will be brutally honest with you if it is. Plus I consider my family foodie connoisseurs!
I decided to go on the lighter side for dessert, a small but elegant sweet that can be made ahead of time; so there’s no need to stress while hosting! Plus there never seems to be a lot of room for dessert after a heavy turkey dinner and lots of wine! But at our house dessert is essential to finishing off a lovely meal.
You need to have delicate hands in making the chocolate cups but also need to work fast. It’s essential to coat the inside of the chocolate wafer cups so you can fill them without the cups getting soggy. I used dark chocolate but you could use white or milk chocolate if you prefer. The lemon cream is a staple recipe in my house, and find the recipe very versatile. You can definitely play around with your fillings, but I wanted to keep all the flavours to a minimum making sure they all complimented each other.
Hope you enjoy them as much as we did!!
- ½ cup sugar
- ¼ cup plus 2 tablespoons all-purpose flour
- 2 tablespoons sifted dark cocoa
- 2 egg whites
- ¼ cup Stirling unsalted butter, melted
- ¼ cup Good Quality dark chocolate, melted ( I use Lindt Chocolate)
- Lemon Cream
- 1 package unflavoured gelatine (or 2 ½ tsp)
- 3 eggs
- 2 egg yolks
- 1 ¼ cup sugar
- ⅔ cup lemon juice
- 473 ml (medium size carton) Whipping cream
- Preheat oven to 375˚F
- Line 2 large cookie sheets with parchment paper and set aside
- Set aside small glasses or bowls that you can use to shape your wafers
- In a mixing bowl combine sugar, flour and cocoa. Whisk to combine
- Add egg whites and melted butter, whisk until pale and smooth
- Drop approx. 2 teaspoons of mixture onto prepared cookie sheet and spread out thinly to approx. 5-inch circles
- Bake 5-6 minutes, watching carefully as they burn fast
- Immediately and carefully remove from cookie sheet; place top side down on top of your prepared glasses (make sure your glasses are upside down). Mold to give wavy edges, be very gentle (if chocolate cup cracks, gently press together with fingers). Let stand until hard about 5-10 minutes
- To make your chocolate coating melt chocolate in a small bowl. Drop about a teaspoon of chocolate in your wafer cup, using a small (pastry) brush paint the inside of the cup leaving about an inch from the edges uncoated
- Refrigerate 20 minutes or until coating is set
- Directions for Lemon Cream
- In small bowl, add gelatin over 3 tbsp water, mix and set aside
- In heatproof bowl, whisk together eggs, egg yolks, sugar and lemon juice. Place your bowl over a saucepan of simmering water (making sure the water doesn’t touch the bowl). Cook, stirring frequently, until translucent and thick enough to softly mound on spoon, about 20 minutes
- Whisk in gelatin mixture until melted
- Place plastic wrap directly on surface; refrigerate until set and cold. (Periodically take bowl out and whisk mixture every 30 minutes or so)
- In a bowl beat whipping cream until soft peaks form. Add all but 1 ½ cups of the cream to the lemon mixture. Whisk gently until cream is combined and smooth. Set your remaining 1 ½ cups of cream to the side and use to top your dessert
- Putting your Dessert together
- On a small serving plate add a small amount of lemon cream, place your chocolate wafer cup on top (this is so your cups don’t slide around when you are serving them)
- Add approx. 2 tablespoons of lemon cream in the centre of your chocolate wafer cup
- Add fruit as desired, a dollop of cream and shaved chocolate
- Serve immediately