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

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Method

From foodista.com — read the original

1. 1Melt the chocolate over double boiler.
2. 2Add 1 tablespoon of butter and mix until dissolved.
3. 3Let it cool a bit before adding caramel (or dulce de leche).
4. 4Mix until well combined.
5. 5Pour/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.
6. 6Place in your fridge for 10-15 minutes.
7. 7Meanwhile: 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.
8. 8Spoon 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).
9. 9Spread 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.
10. 10Garnish with some chocolate shavings and serve!