I love Easter! It announces the arrival of spring and as the weather gets warmer and the days get longer, we tend to crave lighter, fresher, and more vibrant flavours in our desserts. This dessert was created and inspired just for spring! It’s light, tangy, fresh, chocolatey and it kind of reminds me of a sophisticated layered egg!
I had the family over for Easter to my little farmhouse and I can’t stress how much I love entertaining and trying recipes on them! They are always good sports about it, especially when it goes well! These Easter chocolate lemon cups were a big hit and have been ever since! They are elegant and can be prepared well in advance (which takes the stress out of hosting). After a heavy meal and a lot of wine, there is never much room left for dessert. But, in our house dessert is essential to finishing off a lovely meal and it helps when it’s light and easy!
- Granulated sugar
- All-purpose flour
- Dark cocoa
- Unsalted butter
- Good quality dark chocolate
- Whipping cream
- Fresh Fruit; strawberries & blueberries
Chocolate Cup Variations
- Coat the chocolate cups with white or milk chocolate
- Change up the fruit to figs, pomegranates, raspberries, etc.
- Add chopped nuts like macadamia, peanuts, pistachios, etc.
- Change up the filling to pudding, custard, ice cream, lemon curd, etc.
- Top with homemade sauces like caramel, chocolate, raspberry, etc.
- Top with mini eggs
The great thing about this Easter recipe is you can make it well in advance and then build the dessert on the day. Both the chocolate cups and the lemon cream can be made up to 3 days ahead and actually, the chocolate cups can be made 1-2 weeks ahead. This makes it a stress free dessert for hosting a special dinner.
Build your Easter chocolate cups when you’re ready to serve and leave any extra cups unfilled. Once the chocolate cups are filled they don’t store well in the refrigerator as the cups become soft from the moisture.
You can store unfilled chocolate cups in an airtight container or a tin at room temperature for up to 3 weeks or freeze chocolate wafer cups for up to two months.
For the lemon cream store in the refrigerator for up to two weeks.
How to Make Easter Chocolate Lemon Cups
Step One: Make your chocolate wafer cups. Add 2 teaspoons of batter onto your baking sheet and spread out to a 5-inch diameter circle, continue to use all the batter. Bake the wafers and watch carefully. Once baked, quickly and carefully remove them from the baking sheet one at a time and place top side down on top of your prepared glasses. Mold gently around the glasses and let the chocolate wafers stand until firm. Once the chocolate cups are completely cool, brush melted chocolate in each cup leaving about half to one inch from the edges. Let cups dry completely.
Step Two: Make your lemon cream. In a heatproof bowl, add eggs, egg yolks, sugar and lemon juice and place your bowl over a saucepan of simmering water. Cook, whisking frequently until translucent and thick enough to mound on a spoon. Remove lemon curd from the heat. Place plastic wrap directly on the surface and refrigerate until set and completely cooled. Once the lemon curd has cooled add approx. 1/4 cup of the whipping cream to the lemon curd, and gently fold into the mixture. Then add the rest of the whipping cream and continue to fold until fully combined.
Step Three: Build your chocolate cups. Add lemon cream, a dollop of whipping cream, fresh fruit and shaved chocolate. Serve immediately and enjoy!Print
Easter Chocolate Lemon Cups
These Easter chocolate cups are an elegant and sweet dessert that can be made well in advance. They feature homemade chocolate cups that are filled with a light, tangy lemon cream, whipping cream, fresh fruit and chocolate shavings. They are fun, different and sure to impress any guest!
- Prep Time: 2 hours
- Cook Time: 6 mins
- Total Time: 2 hours 6 mins
- Yield: 14
- Category: Dessert
- Method: Baking
- Cuisine: American
Chocolate Wafer Cups
- Get the recipe here
- Get the recipe here
- whipping cream
- strawberries and blueberries
- chocolate shavings
- Make Chocolate Cups in advance. Follow the recipe for chocolate wafer cups here.
- Make your lemon cream in advance. Follow the recipe for lemon cream here.
- Build your chocolate cups.
- Add a generous amount of lemon cream to a chocolate cup. Top with a dollop of whipping cream, fresh strawberries, blueberries and shaved chocolate. Serve immediately!
You can make the cups and lemon cream up to 3 days in advance. Store lemon cream in the fridge covered. Once you’re ready to use the lemon cream; whisk to make it smooth again. Store chocolate wafers in a tin and leave in a dry place.
- Serving Size: 1
- Calories: 187
- Sugar: 26.2g
- Sodium: 76mg
- Fat: 7.6g
- Saturated Fat: 4.2g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 29.4g
- Fiber: 1g
- Protein: 3.1g
- Cholesterol: 81mg
Keywords: Chocolate Wafer Cups, Easter Dessert, lemon cream, dessert
It is best not to refrigerate filled cups as the chocolate wafer will get soft. For best results, you can fill the chocolate cups up to 1 hour in advance.
Yes, you can make this dessert gluten free by adjusting the chocolate wafer cup recipe. Simply use your favourite gluten free flour in substitution for all-purpose flour (avoiding almond flour as it won’t bind together properly).
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