A cup of caramel, chocolate and fruit
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- Abigail Donnelly
- 6
- Easy
- 20 minutes
- 10 minutes
- Kanu Kia-Ora Noble Late Harvest 2005
Ingredients
- 450 g sugar
- 200 g orange-flavoured dark chocolate, melted
- ¾ cup cream, heated
- 1 small ripe spanspek, peeled and chopped
- 1 t orange-flower water
Cooking Instructions
Melt the sugar in a pan over a low heat. Stir occasionally until the sugar has melted and is golden caramel in colour. Working quickly and carefully, pour some of the caramel into the base of a silicone muffi n mould. Cover the base and sides using the back of a spoon. Repeat until you have six shells. Leave to set for about 15 minutes. Pop out and keep in a closed container.
To serve: Mix together the melted chocolate and cream. Fill the shells with spanspek and drizzle with orange-flower water and a spoon of the chocolate mixture.
Cook’s tip: For variation, add chopped, toasted almonds to the melted sugar, or fill the cups with raspberries or strawberries instead of spanspek. For a more dramatic dessert, make one large cup using a silicone cake mould.
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