my favourite Things
Comments 22

Fluffy Pink centered Chocolate Eggcups & Tea

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“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.

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I made these dainty coconut rough chocolate and mousse eggcups and used the same method in making these as my birds nests here

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Continue reading to see my Tea Service and Recipe…

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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”

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Royal Albert teacups..’Serena’..pink roses and colourful blossoms, with an intricate gold leaf interior cup edging.

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Royal Worchester ‘Marsh Tits’ feathered friends.

If you’ll like to partake in making this chocolate eggcups then follow this easy recipe as follows.

mosaic choc eggcups

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.

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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.

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Linking to:

A Stroll Thru Life:Table Top Tuesday

A Return to Loveliness @ A Delightsome Life

Martha’s  @ Martha’s Favorites & Terri’s @ Artful Affirmations : Tea Cup Tuesday

Sandi @Rose Chintz Cottage: Tea Time Tuesday

Wanda Lee   @ Silken Purse  & Pam’s @ Breath of Fresh Air:  Teapot & Tea Things Tuesday

Lady Katherine: Tea Time Tuesday

Mary @ Little Red House: Mosaic Monday

Wanda Lee @ The Plumed Pen : Tuesday Tea for Two

Thank you friends for visiting and leaving comments.

Have a wonderful week full of memories…

Yvette…x

 

22 Comments

  1. Your china looks so pretty. Thanks so much for sharing the recipe for the egg cups. They look good.

  2. Hello Yvette,
    I love your Serena teacups; gorgeous! What a pretty and delectable dessert you have served up today. Your post sings of springtime; lovely! Thank you for sharing and for joining me for tea. Have a wonderful week.

    Blessings,
    Sandi

  3. Your Royal Albert is beautiful and the whole post is lovely and luscious! Yum! happy tea day!

  4. Hello Yvette,
    that is a stunning idea, to fill te chocolate into eggcups and serve the cream filled chocolate then in a goblet. How adorable looks that. I will make that as a highlight of my table once. Thank you for this great idea. Your romantic vignettes are really charming.
    Greetings, Johanna

  5. Hello!
    this is such a beautiful tea setting – your treats are so easy to make and look so elegant – very lovely and very clever! Just Marvelous – thank you for sharing this with A Return to Loveliness,
    God Bless,
    Kathy

  6. Your tea cup set is so beautitul, Yvette. And thank you so much for the chocolate nest recipe. They look so pretty….Christine

  7. my goodness – I haven’t even thought of Easter – let alone make anything yet. I will have to get moving! Lovely tablescapes and china you have.
    Thankyou also for coming to my blog. I appreciated hearing from you. Take care.

  8. What a lovely post ! I love this pink Royal Albert tea cup !!! I should give the chocolate cups recipe a try – they look so delightful! Thank you for visiting my blog and writing such a king comment !

  9. Oh what delicious looking treats! I love your tea cup. I have never seen the “Serena” pattern before, and it has such lovely roses and flowers!
    Thank you so much for sharing with us today.
    Hugs,
    Terri

  10. Have you ever thought about doing this professionally? Because you are amazing with staging a wonderful party scene. This is simply beautiful.

  11. Dearest Yvette,

    What a delightful teatime you have shared with us this week! I adore your ingenious and oh-so-yummy idea of creating chocolate eggcups with that fluffy, delectable, pretty pink filling!.., Beyond delightful!Everything was just so picture perfect!

    Thanks for joining Pam and I once again for TTTT and also for my 77th, Tuesday Tea For Two. ~We always love having you join us!

    Cheers and hugs from Wanda Lee

  12. crustabakes says

    u definitely have an eye to pair things together. I am so loving the set up. Everything from the teacups pearls, satin ribbons, the images and of course the chocolate egg cups!

  13. Yvette~ I love your Royal Albert teacups, especially paired with those sweet pink mousse chocolate nests! I love the addition of your sweet birds & pearls~ so feminine & springlike 🙂

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