This recipe is for delicious and sweet mini salted caramel chocolate cups. These mini cups are easy to make and only including a few staple ingredients. Serve them as an afternoon snack, sweet treat, include them in a dessert buffet or just snack on them whenever you feel like. These Salted Caramel Chocolate Cups are both gluten and sugar free.
Home made candy is better than store bought! I love making my own candy since I get to make combinations and experiment with Just the ingredients and flavors that I like. Two other benefits are that they’re usually more wallet friendly (yes even if some ingredients are a bit expensive you can make at least 10 times, if not 50 times as much candy yourself for the same cost) but you can also exclude all unwanted and unnecessary additives by making your candy at home. These salted caramel chocolate cups are made with vegan and sugar free chocolate, a light and sugar free yet incredibly delicious and easy caramel sauce (that can be made vegan as well). These salted caramel chocolate cups are delicious, sweet, incredibly tasty with a lovely creamy caramel sauce and sea salt on top. They’re perfectly sweet but still not overwhelming. I prefer to make my chocolate cups with quite a thin chocolate layer, allowing the salted caramel filling to shine and melt in your mouth. I used sugar free granulated sweetener and skimmed cream for these chocolate cups ( 4%). The caramel is truly sweet and creamy with a lovely caramel flavors, bust still not too heavy. These salted caramel chocolate cups are easy to make and can be eaten all day round since they’re made with sugar free chocolate and sweetener.
A few tips:
- I used reduced fat cream with only 4% fat for the caramel sauce. This makes the caramel sauce lighter. You can choose any cream that you like.
- Make sure the granulated sugar dissolved in the water befor you start to cook it. Then bring to a high boil and let it cook for about five minutes on high heat without stirring. If you stir the sugar till crystalize instead of caramelize.
- Remove caramel from the stove immediately when it has caramelized. Let it rest for 1-2 minutes, then carefully pour in the cream slowly. Be careful not to burn, since the caramel might boil up due to the sugar being very hot.
- You can of course use any caramel sauce that you have at home or your own recipe.
- I used vegan and sugar free dark chocolate. I would recommend you not to use a too light chocolate when making these chocolate cups. The darker chocolate makes a lovely contrast to the caramel filling and sea salt.
- If you prefer your chocolate cups to have a thicker chocolate layer then you need to increase the amount of chocolate with 25-50g.
- At the same time, if you make the chocolate cups thicker then you will need less caramel sauce.
Ingredients for these Salted Caramel Chocolate Cups:
- Sugar free granulated sugar that caramelizes well
- Cream (I used 4% reduced fat cream)
- Sugar free dark chocolare
- Sea salt
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Salted Caramel Chocolate Cups (Gluten, Sugar & Dairy Free)
- 12-16 Small cupcake liners
For the caramel sauce
- 1 dl Sugar free granulated sweetener (that caramelizes well)
- 1 tbsp Water
- 2 (+1) tbsp Cream (I used reduced fat)
For the chocolate cups
- 125 g Sugar free dark chocolate chopped
- Caramel sauce
- Sea salt, to top
- Start with the caramel sauce by adding sugar and water to a small pot. Let the sugar dissolve in the water. Then bring to a boil on medium/high heat. Let the sugar simmer until it caramelizes and thickens. Watch closely so it doesn't burn. The caramel is ready when it starts to smell caramelized, but should not smell burnt. Do not stir since you might risk crystalizing the caramel sauce.
- Remove the pot from the stove, let cool for one minute. Gently add the cream (!!), to avoid it from boiling over and burning you. The caramel is really hot, hence it will bubble up when you add the cream. Stir to combine and incorporate the cream. Add 1/2-1 tablespoon more cream if the caramel is too thick. It will thicken while it cools.
- Melt 2/3 of the chocolate over a water bath or in the microwave.
- Meanwhile prepare 12-16 small cupcake liners on a plate.
- When the chocolate has melted add about 1-2 teaspoons of melted chocolate to each liner. Spread the chocolate on the sides of the small cupcake liners using the back of a spoon. Make sure you cover all parts well to avoid the filling from leaking out. Add more chocolate if needed. Place in the fridge for 10-15 minutes and allow the chocolate to set.
- Remove cupcake liners from the freezer and fill them 4/5 way up with the caramel sauce. Place in the fridge while you melt the remaining chocolate.
- Melt the remaining chocolate over a water bath or in the microwave.
- Remove cupcake cups from the fridge and cover each one with 1/2-1 tsp chocolate. Sprinkle sea salt on top (optional).
- lace in the freezer for 10 minutes for the chocolate to set.
- Store in an airtight container in the fridge.