These delicious pockets of caramel have been lovingly embraced by a shell of salted chocolate. A collection of these cups is all you need when you’re looking for something that is the perfect balance of salty and sweet.
Prep Time: 40 minutes
Cook Time: 1 hour and 30 minutes
Yield: 24 pieces
Ingredients
caramel
- 120 ml / 1/2 cup heavy cream
- 100 g / 1/2 cup granulated sugar
- 108 g / 1/2 cup packed dark brown sugar
- 80 ml / 1/3 cup golden corn syrup
- 56 g / 1/4 cup Mirage margarine, divided
- 3 g / 1/2 tsp salt
- 7.5 ml / 1 1/2 tsp vanilla extract
chocolate cups
- 425 g / 2 1/4 cups semi-sweet chocolate chips or chopped chocolate
- 14 g / 1 tbsp Mirage margarine
For the garnish:
- Large flaked sea salt
Directions
caramel
1. Place the cream, sugars, corn syrup, 2 tablespoons (28 grams) of Mirage margarine and salt in a medium heavy-bottomed saucepan. Set over medium-low heat and cook, stirring, until sugar has dissolved.
2. Increase heat to medium-high and bring to a simmer. Attach a candy thermometer to the pot and cook, stirring, until mixture reaches 250°F (121°C) on the thermometer and turns amber, about 8 minutes.
3. Remove caramel from heat and stir in the remaining 2 tablespoons (28 grams) of Mirage margarine and vanilla. Set caramel aside while lining the chocolate cups.
Lining and filling the chocolate cups
1. Line a mini muffin tin with 24 paper liners.
2. Bring a pot with about one inch (2.5 centimetres) of water to a slow simmer over medium-low heat. Place chocolate chips and 1 tablespoon (14 grams) of Mirage margarine in a heatproof bowl and set over simmering water. Heat, stirring, until chocolate is almost melted. Remove from heat and continue stirring until completely melted.
3. Spoon 1 teaspoon (5 grams) of chocolate into a paper liner. Using a small brush, paint the sides of the liner with chocolate. Repeat for all cups. Allow to chill in the refrigerator for 10 minutes, then brush a second layer on each cup; chill another 10 minutes.
4. Spoon 1 tablespoon (20 grams) of caramel into each cup (they will be about 3/4 full). Allow to rest for 10 minutes.
5. Re-melt remaining chocolate over simmering water. Spoon 1 teaspoon 5 grams) of chocolate into each cup and smooth chocolate with the back of a small spoon to cover caramel. Allow chocolate to firm up for ten minutes, and finish by sprinkling with fleur de sel. Chill until solid, 30 minutes.
6. Salted Chocolate Caramel Cups will keep in an airtight container in the refrigerator for up to 1 month.
Chef Notes
- Add a large handful of chopped toasted nuts to the warm caramel before filling the chocolate cups.
- Use a regular sized muffin tin and liners and to make 12 large cups instead
