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Banoffee Chocolate Cups Recipe

★★★★★

4.4 from 84 reviews
  • Author: Jake
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Chill the base: Place the cupcake tin in the freezer for 15 minutes to allow the initial chocolate layer to set firmly.
  6. 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.
  7. 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.
  8. Top with chocolate: Pour the reserved melted chocolate over the dulce de leche to fully cover the filling, sealing it inside the cup.
  9. Decorate: Garnish the tops with chocolate curls, gold sprinkles, or edible gold leaf for an elegant finish, if desired.
  10. Final chill: Transfer the cups to the refrigerator and chill for 2 hours until fully set and firm.
  11. 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

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Find it online: https://platedbyjake.com/banoffee-chocolate-cups-recipe/