Chop the chocolate for the chocolate cream. Bring 450 g whipped cream to the boil, melt the chocolate in the hot cream. Pour chocolate cream into a clean, dry bowl. Cover directly with foil and chill for 3-4 hours. Cut out 2 circles of 6.7 and 8 cm Ø each from 2 bases (use the rest for other purposes). Whip the chocolate cream with the whisk of the hand mixer until stiff (not too long, otherwise the cream curdles). Spread about 1/3 of the cream on 4 glasses (250 ml).
Cover with 1 base each, press down lightly. Continue until cream and bases are used up. Put them in a cold place. Caramelise sugar and lemon juice in a pan until golden. Add 150 g cream, bring to the boil while stirring until the caramel has dissolved. Spread the caramel into the glasses and let it set. Keep cool until serving