Barely a recipe, these impressive dessert cups are simply a realization of assembly. Got chocolate, dulce de leche, and fresh berries? Then you’re set. Silicone cups make life easier in making the chocolate cups, but lacking these, just use cupcake liners. I thinned out the naturally thick dulce de leche with some whipped cream, but you can just scoop it right out of the can into the cups and top it with any fresh fruit. Note that this dessert needs to maintain its freshness so must be assembled a maximum of four hours before serving.
Ingredients: makes 12 cups
300g milk chocolate
1/2 can dulce de leche*
1/2 cup whipping cream
1 cup mixed berries
*made by boiling a can of sweet condensed milk for 3 hours.
Over a water bath or in the microwave, melt the chopped chocolate. Let stand off-heat for about 3 minutes to thicken slightly. Using a teaspoon, take a heaped amount of the melted chocolate and smear in using the back of the spoon over the base and sides inside 12 silicone cupcake molds. Freeze for 5 minutes, and repeat the procedure for a double coating of the chocolate (re-melting the chocolate if necessary. Freeze the chocolate molds again until thoroughly hard throughout.
Meanwhile, whip the cream to a stiff peak. Separately, whisk the dulce de leche to break it up. Combine the whipped cream and the dulce de leche. Refrigerate until needed.
Assemble the cups a maximum of four hours before serving. Carefully unmold the frozen chocolate cups by peeling off the silicone. Arrange on a serving dish. Spoon the dulce de leche to fill just under half the cup. Arrange mixed berries over. Serve immediately or refrigerate for a maximum of four hours before serving for maximum freshness.