• Melt the chocolate over double boiler. Add 1 tablespoon of butter and mix until dissolved.
• Let it cool a bit before adding caramel (or dulce de leche). Mix until well combined. Pour/spoon the mixture into a zip-lock/plastic/piping bag and fill 6 cups with it. Using a teaspoon spread the mixture in the cups evenly.
• Place in your fridge for 10-15 minutes. Meanwhile: 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. Spoon the cream into a zip-lock/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). Spread 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.
• Garnish with some chocolate shavings and serve!

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