These elegant and airy chocolate cups with brushed chocolate showcase the bright lemon cream in this distinctive hand-held dessert. Party or reception guests will wonder how something so light can pack such a punch of zesty yet chocolaty flavor.
Heat convection oven to 350°F (standard oven: 400°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
Prepare CHOCOLATE CUPS: Mix together sugar, flour and HERSHEY'S Cocoa in 8 qt. bowl of mixer fitted with paddle attachment. Add egg whites and butter; blend until smooth. Drop teaspoonfuls of mixture onto prepared sheet pans. With back of spoon, spread thinly into 3-inch circles.
Bake 4 to 7 minutes* or until set. Immediately remove from sheet pans; place topside down, over bottom of inverted juice glasses. Mold to give wavy edges (if chocolate cup cracks, gently press together with fingers). Let stand until hard and completely cool, approximately 30 minutes.
Prepare CHOCOLATE COATING: Place HERSHEY'S SPECIAL DARK Chocolate Chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds or until smooth when stirred. Place approximately 1 teaspoon coating into each cup. Use pastry brush or spoon to coat inside. Refrigerate 20 minutes or until coating is set. Meanwhile prepare LEMON CREAM.
Prepare LEMON CREAM: Mix instant lemon pudding and pie filling mix, milk and lemon extract in 20 qt. bowl of mixer fitted with whisk attachment; whisk on low speed 2 minutes. Fold in thawed non-dairy whipped topping; refrigerate 30 minutes or until set. Divide cream filling evenly into each cup. Garnish with lemon zest, if desired.
Step 3: If using convection oven, rotate pans one-half turn (180°) after 3 minutes of baking.