Mini Chocolate Caramel Cups with Lemon Curd

Ingredients

• •5⅓ oz chocolate
• •5⅓ oz dulce de leche
• •7 oz lemon curd
• •10 fl. oz. whipping cream
• •1 Tablespoon butter
• •2 Tablespoons icing sugar

Method

Adapted from foodista.com

1. 1Melt the chocolate over double boiler.
2. 2Add 1 tablespoon of butter.
3. 3Mix until dissolved.
4. 4Let it cool a bit before adding caramel (or dulce de leche).
5. 5Mix until well combined.
6. 6Pour/spoon the mixture into a ziplock/plastic/piping bag.
7. 7Fill 6 cups with it.
8. 8Using a teaspoon spread the mixture in the cups evenly.
9. 9Place in your fridge for 10-15 minutes.
10. 10Meanwhile: 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.
11. 11Whip until stiff.
12. 12Spoon the cream into a ziplock/piping bag.
13. 13Put aside for later.
14. 14Take the cups out from the fridge.
15. 15Fill each one with lemon curd (about 3 teaspoons for each cup).
16. 16Spread it around with the spoon.
17. 17Top 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).
18. 18Fill to the top.
19. 19Garnish with some chocolate shavings and serve!