Description
Rich chocolate cups filled with a luscious homemade caramel spiked with spiced rum. A boozy, delightful treat!
Ingredients
Units
- 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