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Chocolate Caramel Cups  

Chocolate Caramel Cups: Line 24 miniature muffin cups with foil or paper liners.

In a small saucepan (or in the microwave) heat the cream and salt just until boiling. Remove from heat and cover to keep it warm while you caramelize the sugar.

Heat a heavy bottomed saucepan over medium high heat until very hot (but not smoking). Sprinkle the bottom of the pan with a thin layer of sugar. Adjust the heat, if needed, and allow all the sugar to melt until it becomes translucent, swirling the pan as needed so it melts slowly and evenly. (Watch carefully so it doesn't burn.) You can use a silicone spatula or wooden spoon to gently stir the caramel once it has mostly become liquid. Continue to add the remaining sugar in three to four stages, swirling the pan, and stirring as needed so the sugar melts evenly. Once all the sugar has been added and has melted, continue to cook the sugar until it has become a deep reddish brown color, stirring frequently.

Then remove from heat and, stirring vigorously, add about a quarter of the hot cream. Be careful because when you first add the cream the caramel will steam and sputter. Continue to slowly add the rest of the cream, while stirring constantly. If the caramel is not smooth, place over low heat and cook, stirring constantly, until any lumps have melted. Finally, stir in the butter and vanilla. Let cool until slightly thickened before using to make the Chocolate Caramel Cups. The caramel can be covered and stored at room temperature for a week to ten days. It will be quite thick, so reheat if necessary.

Chocolate: Melt the chocolates and shortening in a heatproof bowl, placed over a saucepan of simmering water.

Spoon, or pipe, about one teaspoon of the melted chocolate into each of the paper cups. Tap the pan gently on the counter to smooth out the chocolate. Then place the pan in the refrigerator for about 10 minutes or until the chocolate has set. Remove from refrigerator and spoon (or pipe) about one teaspoon of the caramel on top of the chocolate. Then top with another teaspoon of melted chocolate. Tap the pan gently on the counter to smooth out the Chocolate Caramel Cups. If necessary, add a little more chocolate to get a smooth top. Refrigerate about 20 minutes or until set. Store in an airtight container in the refrigerator for about a week, or they can be frozen.

Makes about 24 Chocolate Caramel Cups.


1/3 cup (80 ml/grams) heavy whipping cream (cream with a 35-40% butterfat content)

1 teaspoon (4 grams) kosher or sea salt

1 cup (200 grams) granulated white sugar

4 tablespoons (55 grams) butter, at room temperature

1 teaspoon (4 grams) pure vanilla extract

Chocolate Coating:

6 ounces (180 grams) semi sweet or bittersweet chocolate, coarsely chopped

6 ounces (180 grams) milk chocolate, coarsely chopped

1/2 tablespoon (7 grams) shortening or butter

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