Chocolate cups are an inseparable part of Christmas cookies in many households. Chocolate cups filled with walnut filling are a traditional Slovak Christmas dessert but I don´t like this filling so I made them my way and created Dark Chocolate Salted Caramel Cups. Quality dark chocolate together with coconut oil ensures a lovely color, taste and just the right crispiness when eating. Salted caramel is a great match to chocolate or you can just use traditional caramel, if you prefer it. Of course, when you bite into a cup, a small part of caramel runs out. However, this caramel is not too runny so there still will be some left in a cup. Finished cup can be decorated with various sprinkles, I prefer Christmas flakes made with edible paper.
Dark Chocolate Salted Caramel Cups
Prep Time
50 mins
Cook Time
15 mins
Total Time
1 hrs 5 mins
Dark chocolate cups with salted caramel filling
Servings: 24 big cups
Ingredients
- 400 g dark chocolate
- 9 – 10 tsp coconut oil
- Salted caramel:
- 200 g crystal sugar
- 90 g butter cut into cubes
- 110 ml heavy cream
- 3/4 tsp salt
- Christmas sprinkles
Instructions
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Melt dark chocolate together with coconut oil in water bath.
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Put about 1 – 2 tbsp of chocolate into a silicone muffin cup, apply it to the bottom and sides of the cup using a paintbrush. Put them in refrigerator for about 30 minutes.
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Take them out and immediately apply second layer of chocolate in the same way (chocolate should be still warm, if it is not, warm it up a bit so it could be applied well). Put them in refrigerator again for about 15 minutes. Take them out, slowly remove the muffin cup and fill them with salted caramel. If chocolate cracks, it means that chocolate layer is thin and you need to apply one more layer.
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Pour about 1 tablespoon of malted dark chocolate over salted caramel and spread it over, towards the edges so the top joins the edges
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It can be decorated with Christmas sprinkles.
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Put it in the refrigerator to get firm preferably overnight.
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Salted caramel:
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Heat sugar on medium heat while stirring occasionally.
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When it is completely melted, lower the heat and add butter. Stir immediately. Be careful not to burn yourself.
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When the butter is completely melted, add whipping cream. Stir immediately. Be careful not to burn yourself – there will be a lot of steam.
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Cook and stir constantly on medium or high heat until it begins to bubble. Let it bubble for about 1 minute. The longer you let it bubble the thicker caramel will be.
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Set it aside and add salt.
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Let it cool.
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