Syllabub Star Cups


  • 150 g Dark chocolate
  • 200 ml Double cream
  • 2 tbsp (sieved) + more for dusting Icing sugar
  • 1/2 a Lemon
  • Mint leaves
  • Frozen berries


  1. Melt the dark chocolate and spoon it into each mould. Use a small clean paintbrush to brush the chocolate up the sides of each mould

  2. Put the chocolate in the fridge to set, then peel off the silicone moulds

  3. To make the lemon syllabub filling whip together the 2 tbsp of icing sugar, double cream and the lemon

  4. Pipe the cream into each chocolate cup using a piping bag with the end snipped off

  5. Put a larger berry like a raspberry, blackberry or cherry into each cup, then surrounded that with smaller berries like redcurrants and blackcurrants. Finally add a mint leaf and a dusting of icing sugar