Lemon and Caramelized White Chocolate Cupcakes

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 300°F (150°C).

2. 2

   Place the white chocolate on a baking sheet lined with a silicone mat or parchment paper.

3. 3

   Bake the chocolate for 12 to 15 minutes or until it turns the colour of caramel, stirring vigorously halfway through cooking (see note).

4. 4

   Transfer the caramelized chocolate to a bowl.

5. 5

   In a small pot, bring half of the cream (3/4 cup/180 ml) to a boil. Pour the hot cream over the chocolate and let sit for 1 minute without stirring. Whisk until smooth. Stir in the remaining cream. Cover and refrigerate for 4 hours.