These indulgent chocolate cups filled with dulce de leche are surprisingly easy to make! Not to mention how delicious they are!!
Why you’ll love these treats:
Sweet and salty, these little chocolate caramel cups are simply irresistible!!
Chocolate and caramel (and dulce de leche!) are my weakness! And if you’re with me, then this treat is definitely for you!
You’ll love the contrast of sweetness of caramel and chunky salt, creamy smooth texture of dulce de leche and crisp chocolate.
You only need 4 ingredients. Each ingredient plays a crucial role and it goes without saying that the quality of ingredients affects everything!
- Chocolate – Splurge on a good quality chocolate and avoid chocolate chips. I like to use dark chocolate, like bittersweet chocolate, because it pairs perfectly with sweet filling. But you can also use semi-sweet or even milk chocolate.
- Caramel – I actually like to use dulce de leche for these treats, because I always have a can of homemade dulce de leche in my pantry. But this homemade caramel sauce works great as well. Just be sure to let it cool well before using.
- Coconut oil – A drizzle of oil helps to keep the chocolate smooth and soft to bite. You can definitely omit it, but chocolate tends to harden a bit too much.
- Fleur de sel – A sprinkle of sea salt flakes are a welcome addition to these treats. I use Maldon sea salt flakes, because it’s the best!
Caramel vs Dulce de Leche:
Despite its similarities, caramel and dulce de leche are not the same thing. But they’re both rich, creamy and sweet! And in this recipe, they can be used interchangeably.
- Caramel is basically a caramelized sugar and it doesn’t require dairy. However, most recipes add heavy cream at the end of cooking.
- Dulce de leche, on other hand, is a sweetened milk cooked low and slow.
How to make this recipe:
1. Melt chocolate
First, we’ll gently melt the chocolate. The emphasis on *gently*, because we don’t want to break the tempered state of the chocolate.
- Place the chopped chocolate and coconut in a silicone or plastic bowl and microwave it for 30 seconds at 50% power (in a 1000watt power microwave).
- Stir well and then put it back in the microwave 15 seconds again at 50% power. Then stir well again and repeat until all the chocolate is melted.
Chopping the chocolate bar into small pieces helps the chocolate melt faster.
Be patient with this process. We’re melting the chocolate gently without letting the temperature go over 90°F in order not to break the temper of the chocolate. That way, chocolate sets quickly, retains its shiny finish and doesn’t melt easily in your hands. They also won’t develop unappealing white streaks, called “chocolate bloom”.
To assemble the chocolate cups, line a mini muffin pan with mini cupcake liners.
Place the melted chocolate in a piping bag, or using a small cookie scoop, and fill each cup half way with the chocolate.
Drop a teaspoon or so dulce de leche right in the center.
Then top with the remaining chocolate on top. Smooth out the top by tapping the pan on the counter.
Sprinkle sea salt flakes and let it set at room temperature for about 30-60 minutes.
Hope you love these sweet and salty chocolate cups. And as always, thanks for reading!
Chocolate Caramel Cups
- 8 oz dark chocolate bar Note 1
- ½ tablespoon coconut oil Note 2
- ¼ cup dulce de leche Note 3
- Sea salt flakes
- Line mini muffin pan with paper liners. Or you can use mini silicone cups.
- Place dulce de leche in a piping bag, or ziplock bag with one corner cut.
- To melt the chocolate, place the chopped chocolate and coconut oil in a medium silicone (or plastic) bowl.
- Microwave for 30 seconds at 50% power. Then stir well and put it back for 15 seconds at 50% power. Stir well and continue microwaving in 15-second increments at 50% power until the chocolate is fully melted, stirring well in between.
- Place the melted chocolate in a piping bag, or using a small cookie scoop, pour about 1 tablespoon of chocolate into each cup.
- Then pipe about 1 teaspoon of dulce de leche into each cup right in the center.
- Top with the remaining melted chocolate to cover the filling. Tap the muffin pan on the counter to smooth out the top.
- Let the chocolate set at room temperature for at least 30 minutes, or until fully set.
- Store in an airtight container for up to 1 week at room temperature.
Tips & Notes:
This recipe was originally published on July 26th, 2016.
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