A cup of caramel, chocolate and fruit

A cup of caramel, chocolate and fruit

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  • 6
  • Easy
  • 20 minutes
  • 10 minutes
  • Kanu Kia-Ora Noble Late Harvest 2005


  • 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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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