The caramel in these chocolate cups is not the easy kind where you boil sugar and cream together. You heat granulated sugar in a dry pot over medium-low until it liquefies on its own, turning from white crystals to liquid amber while you stand there watching it, afraid to stir too much. Then you pour in warm milk and butter and everything erupts.
These take time. The caramel alone needs to cool to 90°F (32°C) before it can go into the chocolate shells, and the chocolate shells need to set before you fill them. It is an evening project, something to do while you have music on and nowhere to be. We make these every time we want dessert to feel like an event instead of an afterthought.
Tips for Making Caramel Filled Chocolate Cups
The dry caramel needs patience
Do not stir the sugar while it melts. Gently scoop melted sugar over unmelted sugar with a heat-safe spatula to encourage even heating.
Watch the colour. Pale amber is mild. Rich golden-rust is what you want. Any darker and it turns bitter.
Warm the milk and butter first
The recipe microwaves milk and butter for about 90 seconds before adding them to the caramel. Cold liquid hitting hot sugar causes violent seizing.
Pour the warm mixture slowly while stirring. The bubbling is dramatic but normal. Keep stirring until it settles.
Let the caramel cool before filling
The instructions say to cool the caramel to no warmer than 90°F (32°C). Hot caramel melts the chocolate cups you just moulded.
Set the pot on a cool surface and be patient. Rushing this step ruins the chocolate shells.
Caramel Filled Chocolate Cups with Spiced Rum
- Total Time: 40 minutes
- Yield: Makes 12
- Diet: Omnivore
Description
Rich chocolate cups filled with a luscious homemade caramel spiked with spiced rum. A boozy, delightful treat!
Ingredients
- 11-12 ounces (312-340 g) chocolate
- 10 1/2 ounces (300 g) granulated sugar
- 6 3/8 ounces (177 ml) milk
- 1 ounce (15 g) unsalted butter
- 2 ounces (60 ml) spiced rum
- 1/4 teaspoon sea salt
- sparkling sugar
Instructions
- Place 12 mini muffin liners on a plate or tray.
- Melt 5-6 ounces of chocolate. Spoon a small amount into the bottom of each mini muffin liner and use the back of a small spoon to brush around the bottom and up the sides, coating the entire liner. Repeat with remaining liners. Set aside to allow chocolate to set at room temperature or in the refrigerator.
- Place sugar in a large pot over medium-low heat. Heat until the sugar begins to liquify, checking frequently to prevent burning. Once the majority of the sugar has liquified, gently scoop melted sugar over unmelted sugar with a heat-safe spatula to encourage the remainder to melt. Once all has melted, continue to heat, stirring lightly, until the color is a rich golden-rust color.
- Meanwhile, microwave milk and butter for about 1 minute 30 seconds, until the mixture is very warm and the butter has melted.
- Remove sugar from heat and immediately pour in the milk mixture slowly while stirring. The mixture will bubble violently. Once all has been added, continue to stir until bubbling subsides. Return to heat and cook until any seized bits of sugar have melted and the mixture registers 240ºF (116°C) on a candy or instant-read thermometer, stirring very frequently to prevent boiling. Once the caramel begins to thicken, allow it to come to a sluggish simmer before stirring again.
- Remove from heat when caramel reaches 240ºF (116°C). While stirring, pour in rum. The mixture will bubble again; stir until bubbling subsides. Stir in salt.
- Set the pot on a cool surface and allow to cool until no longer hot, preferably no warmer than 90ºF (32°C).
- Spoon small amounts of caramel into the set chocolate cups, up to about 1/8”-3/16” from the top of each cup.
- Melt 6 ounces of chocolate and spoon small amounts over the caramel in each cup, using the back of a spoon or a small offset spatula to gently push chocolate across the top of the cup towards the edges. Make sure there are no gaps in chocolate. Tap each cup on a soft surface to settle the chocolate in a smooth layer.
- Place remaining chocolate in a pastry bag fitted with a very small round tip and drizzle over the tops of the cups. Sprinkle immediately with sparkling sugar and a bit of sea salt after each drizzle.
- Leave to set at room temperature or in the refrigerator before serving.
Notes
- For easier pouring of the hot caramel, use a small, heat-resistant pitcher or pouring cup.
- If you don’t have spiced rum, substitute with dark rum or bourbon for a similar flavor profile.
- Store the finished chocolate cups in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 40
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Carbohydrates: 45
- Fiber: 2
- Protein: 3
- Cholesterol: 15
Frequently Asked Questions
What can I use instead of spiced rum?
Dark rum works well. If you prefer no alcohol, use one teaspoon of vanilla extract with a pinch of cinnamon and nutmeg. The spiced rum adds warm notes that complement the chocolate and caramel, so the substitute should mimic those flavours.
Why does the caramel need to reach 240°F (116°C)?
At 240°F, the caramel is at the soft ball stage, which means it sets firm enough to hold inside the chocolate cup but stays chewy when you bite into it. Under that temperature, the caramel stays too liquid. Over it, the caramel hardens into candy.
Can I make these ahead of time?
Yes. Store finished chocolate cups in an airtight container in the fridge for up to five days. Let them sit at room temperature for ten minutes before serving so the caramel softens slightly.
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