Mini Chocolate Caramel Cups
You'll love these delicious and easy to make chocolate caramel cups with 3 ingredients.
Servings: 16 mini cups
- 1 recipe homemade caramel sauce*
- 280 g (10 oz) semi-sweet chocolate, chopped
- sea salt, optional
Homemade Caramel Sauce: Make the homemade caramel recipe using either dry method or wet method.*
Melt the chocolate over bain-marie: Place the chopped chocolate into a heat proof bowl that sits over a pan of simmering water. Stir often. Set aside for 5 minutes.
Take out 16 small cupcake liners and fill each of them with two teaspoons of melted chocolate. Use back of your spoon and take some of the melted chocolate from the bottom to cover the sides of the paper. Also you can swirl the cups to cover the sides. Be sure you cover them well so the caramel stays inside the cup. Keep in the fridge for 15 minutes or until the chocolate sets. Remove the cups from the fridge. Fill each cup with 1,5 teaspoons of caramel sauce. Cover the top of the caramel sauce with 1 teaspoon of melted chocolate and use the back of a spoon to spread the chocolate easily. Keep in the fridge for almost 25 minutes or until set. If you prefer, you can sprinkle sea salt on top. Gently remove the cupcake papers before eating.