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Santa Hat Caramel Cups

Ingredients
mini patty pans 300g white chocolate, melted 100g jersey caramels 20g butter 1 tbsp cream 1/2 cup cream, whipped fresh strawberries

Method
1. Using a spoon or a brush, coat the patty pans in white chocolate. Invert and allow to set completely. 2. Meantime, cut jersey caramels into quarters. Combine caramels, butter and cream in a small saucepan and stir over medium heat until melted and well combined. Remove from heat and beat until mixture thickens. Allow to cool slightly. 3. Spoon caramel into white chocolate cups and leave to set. [It's best to leave the patty pans on for this part just in case your mixture is too hot or your chocolate too thin] 4. Cover cups with a teaspoon of white chocolate to completely seal the cup. Allow to set completely, then remove the patty pans. 5. Just before serving, cut the tops off of the strawberries so they sit flush. Dollop a tiny bit of cream on each caramel cup, then place a strawberry on top and press down gently to secure. 6. Place whipped cream into a piping bag fitted with a 6mm round nozzle. Pipe borders around the base of the base of the strawberry, and pipe a small dot on top of it.

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