Thursday, December 17, 2009

Caramel Chocolate Cups Recipe

150g dark cooking chocolate
80g Mars Bar, finely chopped
80ml (1/3 cup) thickened cream
24 small foil cups

1. Place dark chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until chocolate is melted. Always use a metal when cooking with chocolate because wood and plastic absorb moisture and will make the chocolate seize.

2. Use a small clean paint brush to paint a thick even layer of chocolate over the inside of a small foil cup. Place the cup upside-down on a wire rack. Repeat to make 24 cups. Set aside for 20 minutes or until set. Place the leftover chocolate over the pan of simmering water to melt.

3. Stir the Mars Bar and cream in a small saucepan over low heat until smooth and combined. Transfer to a bowl. Set aside for 5-10 minutes or until the mixture thickens and just starts to set. Pour among the chocolate cups.

4. Spoon the leftover melted chocolate over the caramel. Don't make the same mistake as me and eat the leftover chocolate with your friends before you realise you still need it lol. Set aside in a cool place for 3-4 hours or until completely set.

Recipe from December 2009 Good Taste magazine

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