RASPBERRY CARAMEL CHOCOLATE CUPS
Steps:
- Salted Raspberry Caramel Sauce: In a small saucepan over medium heat, combine cream, maple sugar, vanilla extract and salt. Stir until completely combined. Bring to a boil, then set a timer for 12 minutes, being sure not to let the mixture boil over. After 12 minutes, reduce the heat to low and simmer for 5 more minutes or until the caramel coats the back of a spoon. Remove from the heat, let cool. Place a small saucepan over medium heat. Add raspberries and honey. Mix for about 10 minutes until raspberries have completely broken down into a sauce. Place in a blender to puree then press puree through a fine mesh strainer using a spoon to get out all of the puree, leaving behind the seeds. Pour the raspberry puree into the caramel sauce, place over medium heat and mix to combine and soften. Raspberry Caramel Chocolate Cups: Make the raspberry caramel and let cool slightly. Melt chocolate. Use a silicone liner OR line a muffin tin with paper liners. Use a glazing brush or a spoon to spread about ½ â 1 tablespoon of melted chocolate in the bottom of each liner and up onto the sides to create a cup. Place in freezer for about 10 minutes to harden. Once chocolate is hard, pour in 1 tablespoon of caramel then place back in the freezer for about 20 minutes to help the caramel harden. Lastly, top each caramel cup with about 1 tablespoon of melted chocolate to completely cover the caramel and coat the sides of the cup then sprinkle with just a pinch of coarse sea salt. Place back in freezer for 10 more minutes. Let sit at room temperature for just a bit to help soften the chocolate, it can get pretty hard in the freezer!
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