Banoffee Chocolate Cups Recipe
Introduction
Banoffee chocolate cups are a delightful treat combining rich chocolate, crunchy biscuits, and a sweet banana twist. These bite-sized desserts are perfect for parties or as elegant homemade gifts.
Ingredients
- 150g dark chocolate, chopped
- 150g milk chocolate, chopped
- 12 mini digestive biscuits (or some crushed digestive biscuits)
- 40g banana chips, finely crumbled
- 100g dulce de leche
- Chocolate curls, gold sprinkles or edible gold leaf, to decorate (optional)
Instructions
- Step 1: Line a 12-hole cupcake tin with paper or silicone cases.
- Step 2: Melt the dark and milk chocolate together in the microwave for 1-2 minutes, stirring until smooth.
- Step 3: Divide the digestive biscuits between the cases, then add the finely crumbled banana chips on top of each.
- Step 4: Pour enough melted chocolate into the cases to cover the biscuits, reserving some chocolate for later.
- Step 5: Transfer the tin to the freezer and chill for 15 minutes until the chocolate is set.
- Step 6: Stir the dulce de leche to loosen it, then spoon or pipe a small dot into the center of each chocolate cup.
- Step 7: Pour the reserved melted chocolate over the dulce de leche to cover the filling completely.
- Step 8: Decorate each cup with chocolate curls, gold sprinkles, or edible gold leaf if desired.
- Step 9: Place the cups in the fridge to chill for 2 hours to set fully.
- Step 10: Once set, remove the cases and pack the banoffee chocolate cups into gift boxes or serve immediately.
Tips & Variations
- Use high-quality chocolate for a richer flavor and smoother texture.
- For an extra crunch, add chopped nuts like toasted hazelnuts or almonds along with the biscuits.
- You can substitute banana chips with dried banana slices or fresh banana pieces, but fresh banana may make the cups less firm.
- If you don’t have dulce de leche, a thick caramel sauce or butterscotch can be used as a substitute.
- To make these vegan, use dairy-free chocolate and replace dulce de leche with a plant-based caramel alternative.
Storage
Store the banoffee chocolate cups in an airtight container in the refrigerator for up to three days. Let them sit at room temperature for a few minutes before serving to soften slightly. Avoid freezing, as this can affect the texture of the banana chips and caramel filling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these chocolate cups in advance?
Yes, you can prepare and store them in the fridge up to three days ahead. Just decorate them just before serving if you want the toppings to look fresh.
What can I use instead of digestive biscuits?
If you don’t have digestive biscuits, graham crackers or plain tea biscuits work well as a substitute and will give a similar texture and mild sweetness.
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Banoffee Chocolate Cups Recipe
- Total Time: 2 hours 20 minutes
- Yield: 12 cups 1x
Description
Delight in these elegant Banoffee chocolate cups featuring layers of crushed digestive biscuits, crunchy banana chips, smooth dulce de leche, and rich melted dark and milk chocolate. Perfect as a sophisticated treat or gift, these no-bake cups combine textures and flavors for a decadent bite-sized dessert.
Ingredients
Chocolate Mixture
- 150g dark chocolate, chopped
- 150g milk chocolate, chopped
Base Layer
- 12 mini digestive biscuits or crushed digestive biscuits
- 40g banana chips, finely crumbled
Filling
- 100g dulce de leche
Decoration (optional)
- Chocolate curls, gold sprinkles or edible gold leaf
Instructions
- Prepare cupcake tin: Line a 12-hole cupcake tin with paper or silicone cases to prevent sticking and allow easy removal of the chocolate cups.
- Melt the chocolate: Combine the chopped dark and milk chocolates in a microwave-safe bowl and melt them together in 1-2 minute intervals, stirring between to ensure smooth, even melting without burning.
- Assemble the base: Divide the mini digestive biscuits evenly among the cases, then add the finely crumbled banana chips on top of the biscuits in each cup for added crunch and flavor.
- Add the chocolate base layer: Pour enough of the melted chocolate over the biscuit and banana chip layers in each case to cover completely. Reserve the remaining melted chocolate for the topping.
- Chill the base: Place the cupcake tin in the freezer for 15 minutes to allow the initial chocolate layer to set firmly.
- Prepare the dulce de leche filling: Stir the dulce de leche to loosen its consistency, making it easier to spoon or pipe into the centers of the chilled chocolate cups.
- Fill the cups: Spoon or pipe a small dollop of the dulce de leche into the center of each chocolate cup, creating a delicious gooey filling.
- Top with chocolate: Pour the reserved melted chocolate over the dulce de leche to fully cover the filling, sealing it inside the cup.
- Decorate: Garnish the tops with chocolate curls, gold sprinkles, or edible gold leaf for an elegant finish, if desired.
- Final chill: Transfer the cups to the refrigerator and chill for 2 hours until fully set and firm.
- Serve or store: Carefully remove the chocolate cups from their cases and pack into gift boxes or store in an airtight container in the fridge. They will keep fresh for up to three days.
Notes
- Use good quality chocolate for the best flavor and smooth texture.
- Ensure the chocolate is completely cooled but still pourable before covering the dulce de leche to avoid melting the filling.
- If mini digestive biscuits are unavailable, crush regular digestive biscuits into smaller pieces but avoid making them too fine.
- These cups should be kept refrigerated until serving to maintain their shape and texture.
- For a nutty twist, add finely chopped toasted nuts to the biscuit layer.
- To make piping easier, place the dulce de leche in a small plastic bag, snip a corner, and pipe the filling neatly into each cup.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Keywords: banoffee, chocolate cups, no-bake dessert, dulce de leche, banana chips, mini digestive biscuits, elegant treats, party desserts
