Nut free Chocolate case`s filled with lemon cream.

Nut free Chocolate case`s filled with lemon cream.


1 person made this

About this recipe: I was bored and decided to make something different for me & my would have to be nut free as i am currently awaiting tests for a nut allergy and there isnt alot of deserts can have in the supermarkets.It took a bit of patience to make and time but it was worth every minute.Everyone who i have made these for love them.If your not a lover of lemon curd you can use a good quaility jam,if you dont want to make the lemon cream you can fill the chocolate cases with fruit.They are easy and cheap to make.And look really pretty.With the remaining mascarpone mixture i put it into little dip bowls and the kids dip fruit into it.

selinaclare Devon, England, UK

Makes: 12 chocolate cases

  • 200grams of nut free chocolate
  • 200grams of Mascarpone
  • Lemon curd
  • squirty canned cream.
  • cocoa powder

Prep:10min  ›  Extra time:30min chilling  ›  Ready in:40min 

  1. Melt 200grams of the nut free chocolate in a bowl over a saucepan of boiling water.When melted completely with a clean small brush gently brush the chocolate into 12 cupcake cases making sure you cover the sides aswell.leave remaining chocolate over the hot saucepan to keep warm.Refridgerate for 30 minutes,when set repeat the brushing a further 3 times to get a good coating of chocolate in the cases.Get the 200 grams of mascarpone from the fridge and put into a clean mixing bowl.Add about a third of a jar of lemon curd into the mascarpone and mix untill smooth.Remove the chocolate cases from the fridge and gently remove the paper cases away from the chocolate.You will need to have some patience for this.Spoon the mascarpone mixture into the chocolate cases and refridgerate,any remaining mascarpone mixture can be refridgerated for a few days.when you are ready to serve take the chocolate filled cases out of fridge top with squirty cream.Sprinkle on cocoa powder to decorate then enjoy.

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- 30 Dec 2012

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