Mini Chocolate Caramel Cups with Lemon Curd
By: Julia
Published: Tuesday, May 3, 2016 - 3:56am

Ingredients




150 g (5.3 oz) Chocolate of your choice
150 g (5.3 oz) Caramel/Dulce de Leche
200 g (7 oz) Homemade Lemon Curd
300 ml (10 fl oz) Whipping Cream
1 Tablespoon Unsalted Butter
2 Tablespoons Icing Sugar (optional)

Preparation

1 Melt the chocolate over double boiler. Add 1 tablespoon of butter and mix until dissolved. 2 Let it cool a bit before adding caramel (or dulce de leche). Mix until well combined. Pour/spoon the mixture into a ziplock/plastic/piping bag and fill 6 cups with it. Using a teaspoon spread the mixture in the cups evenly. 3 Place in your fridge for 10-15 minutes. Meanwhile: pour cold whipping cream into a chilled bowl (place it in your freezer for 5 minutes prior to whipping), add 2 tablespoons of icing sugar and whip until stiff. Spoon the cream into a ziplock/piping bag and put aside for later. 4 Take the cups out from the fridge and fill each one with lemon curd (about 3 teaspoons for each cup). Spread it around with the spoon. 5 Top with whipped cream (make sure you keep the tip of the bag in the cup – as close to lemon curd as possible, this will reduce the number of air pockets). Fill to the top. 6 Garnish with some chocolate shavings and serve!

About

A combination of thick sweet chocolate caramel, citrusy Lemon Curd with whipped cream is a dream come true dessert!