Salted Dark Chocolate Caramel Cups
 
 
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Ingredients
Instructions
  1. Break the chocolate into small pieces. Place in a double boiler.You can also use a sauce pot with a larger heat safe bowl placed on top of the pot. (The bottom of the bowl should not be touching the bottom of the sauce pot, or the simmering water.)
  2. Bring the water to a simmer. Allow ½ of the chocolate to melt.
  3. Remove from the heat and continue to stir until the all the chocolate melts.
  4. Place the mini cupcake liners inside a mini cupcake pan.
  5. Fill each liner with ½ of a teaspoon of melted chocolate.
  6. Place the pan in the refrigerator for 10 minutes to allow the chocolate to firm up. Once firm, place back on your working space.
  7. Add ½ teaspoon of caramel sauce in the middle of each cake liner. Flatten so that the caramel almost goes to the sides of the cup.
  8. Gently pour 1 teaspoon of melted chocolate over the candies, completely covering the caramel.
  9. Place in the refrigerator for 5 minutes, allowing it to firm slightly.
  10. Sprinkle each cup with a bit of coarse unrefined sea salt.
  11. Return the pan to the refrigerator for 20 minutes or until the candies are completely firm.
  12. The can be stored on the counter for up to 2 weeks or in the refrigerator for two months.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/salted-dark-chocolate-caramel-cups-refined-sugar-free/