Chocolate Lemon-Lime Cups
Ingredients
Cups:
1/2lb 90% bittersweet chocolate (or 70% premium)
1 cup coconut, flaked
1/2 cup amaretti or ginger cookies, pounded into crumbs
Lemon-Lime Filling:
8 tbsp unsalted butter
3 egg yolks
1 cup granulated sugar
pinch of sea salt
3 tbsp fresh lime juice
3 tbsp fresh lemon juice
3 whole eggs
1 tsp fine lemon zest
1 tsp fine lime zest
Meringue:
4 egg whites
1 tsp cream of tartar
4 tbsp fine granulated sugar
Method
Melt chocolate in top of double boiler. Add coconut and cookie crumbs. Mix until combined. Line mini muffin pans with plastic wrap. Press chocolate mixture into pan, pressing on the sides to form cups. Set aside until set or chill for 10 minutes in refrigerator. To remove, peel off plastic wrap.
To make filling: place butter, egg yolks, sugar, salt, juice, whole eggs and zest in top of double boiler. Whisk over simmering heat until the curd is thick enough to coat the back of a spoon. Cover and chill until ready to serve. Spoon the curd into prepared chocolate cups.
To make meringue: beat eggs whites until foamy. Add cream of tartar. Slowly add sugar, beating all the time until firm peaks form. Fit a piping bag with a star tip and fill with meringue. Pipe meringue onto the filled chocolate cups. Using a small propane hand torch or preheated broiler, brown the meringue until golden brown.
Serves 6-8.
