Mini Chocolate Caramel Cups with Lemon Curd
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!
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About
A combination of thick sweet chocolate caramel, citrusy Lemon Curd with whipped cream is a dream come true dessert!
Yield:
6 mini cups (8cm/3inch high)
Added:
Tuesday, May 3, 2016 - 3:56am
