Mini Chocolate Caramel Cups with Lemon Curd
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)
Melt the chocolate over double boiler. Add 1 tablespoon of butter and mix until dissolved.
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.
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.
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.
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.
Garnish with some chocolate shavings and serve!
A combination of thick sweet chocolate caramel, citrusy Lemon Curd with whipped cream is a dream come true dessert!
6 mini cups (8cm/3inch high)
Tuesday, May 3, 2016 - 3:56am