“Entertaining is a memory business because the pleasures of your hospitality become immortal in the memories of your guests.”
The whimsical setting of our afternoon included feathered friends, Spring nests, Royal Albert teacups and charming chocolate delights filled with fluffy pink mousse.I couldn’t resist pearls, satin ribbons and silver. Antique Easter images and eggs. The afternoon sunlight filtering through the window, and the underlying music , left us under an inspiring cloud capturing the finer things, and forgotten memories.
I made these dainty coconut rough chocolate and mousse eggcups and used the same method in making these as my birds nests here
Continue reading to see my Tea Service and Recipe…
Lace,feathers and pearls give such a feminine style.
“Spring had come once more…lingering along through April and May in a succession of sweet, fresh, chilly days, with pink sunsets and miracles of resurrection and growth”
L.M. Montgomery, “Anne of Green Gables”
Royal Albert teacups..’Serena’..pink roses and colourful blossoms, with an intricate gold leaf interior cup edging.
Royal Worchester ‘Marsh Tits’ feathered friends.
If you’ll like to partake in making this chocolate eggcups then follow this easy recipe as follows.
I selected a range of eggcups, not knowing exactly which ones would give a better form…eggcups with a more flatter bottom are easier to stand up.
Prepare the china eggcups by covering the inside with plastic wrap. Leaving the wrap about 4-5 cm around the edge.
Mix together a coconut chocolate mixture:
400g milk chocolate melts ( Reserving 50g )
1 1/2 cups shredded coconut.
Put melts in a heatproof bowl, sit over a saucepan of simmering water and stir until chocolate has melted and smooth.
Remove chocolate from heat, add coconut and combine. Then place a tablespoon into each prepared china eggcup, generously covering the base and sides. I then placed the coated china eggcups on a tray and placed in the fridge for 15 minutes, enough to set the chocolate mix.
Melt the reserved 50 g of chocolate, this then is used to make a base for the chocolate shells. Carefully pull plastic wrapped shells from the eggcups, then peel away plastic wrap. Dab a little of the reserved chocolate onto greaseproof paper, then gently press and hold chocolate shell into the base, set aside and place in fridge, to fully set.
To make the fluffy pink mousse: I used a white chocolate pre-mix mousse which I just added milk, and red food colouring….quick and delicious!
Setting a lovely table is my way of creating memories.
A Stroll Thru Life:Table Top Tuesday
A Return to Loveliness @ A Delightsome Life
Wanda Lee @ The Plumed Pen : Tuesday Tea for Two
Thank you friends for visiting and leaving comments.
Have a wonderful week full of memories…