Dulce De Leche Chocolate Cups
Tags: Dessert
Yield: 12
- 8 ounces Dark Chocolate , 70% cocoa content
- 1 stick Unsalted Butter
- ½ cup Dulce de Leche , heaped
- Salt Flakes
- Place paper cases/liners into muffin tin or onto a tray that can fit into a freezer.
- In double boiler, melt finely chopped chocolate and butter until smooth. Stir occasionally to help it melt faster.
- Pour about a tablespoon and a half of this melted chocolate into each paper case and place them into your freezer for 5-7 minutes or until they are hard to touch.
- Spread a heaped teaspoon of dulce de leche across the hardened chocolate.
- When done with all of them, pour the remaining chocolate over (again about 1½ tablespoon per cup), sprinkle with salt flakes and transfer back into the freezer.
- Keep it there for at least 1.5 hour before serving.
- I prefer using dark chocolate as the middle caramel layer is pretty sweet. You can also use semi-sweet chocolate.
- You will get 11-12 cups out of this recipe. You may end up with less/more depending on the size of cups you use.
- These dulce de leche chocolate cups are pretty shallow as you can see on the picture as they are quite rich.
- If you like them larger in size, just add more chocolate caramel. Just note that you will get less cups out of this.
- This recipe can be easily doubled or halved.
- When left outside for a long time they will go soft that is why it’s best keeping them in the freezer and take them out minutes before serving.
- Storage – store them in an air-tight container in the freezer.
