Mini Chocolate Caramel Cups With Lemon Curd

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

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Enjoy our easy recipes!

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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)

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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