These chocolate caramel cups are very decadent. Very rich. And, probably very bad for the waist line. They are also very simple.
To make them you will need:
400g chocolate (I used half milk chocolate and half dark chocolate)
½ cup cream
380g caramel condensed milk
Place the chocolate and cream in the top of a double boiler and stir until chocolate has melted and combines with the cream.
Place spoonfuls of the chocolate into paper muffin cases. Mix the caramel condensed milk to get a smoother texture. Place teaspoonfuls in each of the paper muffin cases on top of the chocolate. Use a skewer to swirl the caramel and chocolate together.
Place in the fridge for 15 – 20 minutes until set.
Makes 12.
