Caramel, spicy chocolate cups

What’s better than black chocolate? Spicy, black chocolate cups, filled with caramel sauce.

They’re easy peasy to make and make the perfect homemade gift on these cold days. I love the combination of black chocolate and chili pepper, but you may omit it if you wish. They’re perfect even in the non-spicy version.

Are you ready to satisfy your sweet tooth, and share love and goodness around?

Time : 30 min

Makes 12 chocolate cups

Ingredients

Chocolate cups

• 250 g black chocolate (70%)
• 1/4 -1/2 tsp chili pepper

Caramel sauce

• 1/2 cup sugar
• 1/2 cup cream (not sweet)
• 40 g butter
• Pinch of salt

Note : 1 cup – a standard cup of 240 ml

Directions

Caramel sauce

1. Melt the butter and sugar and let the sugar caramelize at low heat. Be careful not to burn the sugar.
2. Warm cream in another pan.
3. Add cream and salt to the sugar mixture and mix it very well.
4. Let the caramel sauce cool completely at room temperature before filling the chocolate cups.
5. You may prepare the caramel sauce ahead, keep it in the fridge and then use it to fill the cups.

Chocolate cups

1. Melt the chocolate on very low heat or using a double boiler. Add the red pepper and whisk well.
2. Fill 12 silicon mini-muffins molds till 1/3 with melted chocolate. Put them in the fridge for 10 min.
3. Bring out the silicon molds and pour 1 tsp caramel sauce on each. Cover with melted chocolate and put again in the fridge.
4. Let them sit in the fridge for a minimum of 2 hours, or overnight.
5. Remove the silicon pads and enjoy.
6. Save the chocolate cups in the fridge in an air tight container, for max 5 days.