Description
Delightful chocolate cups filled with rich caramel, perfect for holiday celebrations.
Ingredients
Scale
- 1 cup sugar
- ⅔ cup heavy cream
- 1 pound chocolate almond bark
- holiday sprinkles
Instructions
- Place 36 mini cupcake liners in a mini cupcake tin. Set aside.
- In a large bowl, melt half of the chocolate almond bark in 30-second increments in the microwave until melted and smooth.
- Spoon a little bit of the chocolate into each cupcake liner and spread it up the sides to ensure the bottom isn’t visible.
- Set the chocolate cups aside to harden.
- Add the sugar to a heavy-bottomed pot over medium heat and let it melt slowly, stirring gently until it becomes an amber color without lumps.
- Remove from heat and slowly whisk in the heavy cream until combined.
- Pour the caramel into a bowl and refrigerate for 30 minutes to thicken.
- Once the caramel is thicker, spoon it into the chocolate-lined muffin liners, filling them near the top.
- Melt the remaining chocolate almond bark and spoon it over the caramel cups, spreading it to the edges of the liners.
- Sprinkle with holiday sprinkles and refrigerate for another hour to set completely.
Notes
- Be careful not to let the sugar burn while melting, as it will become bitter.
- Ensure the chocolate completely coats the sides of the liners for a sturdy cup.
- Feel free to customize sprinkles based on your holiday theme.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop, Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 10g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg