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Dark Chocolate Salted Caramallow Cups
Stacey Thimmes - The Sugar Coated Cottage

Dark Chocolate Salted Caramallow Cups

5 from 3 votes
Dark Chocolate Salted Caramallow Cups!! Rich dark chocolate, Himalayan Salt and a filling of marshmallow cream and caramel!!
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Dessert
Cuisine: Candy
Ingredients Method

Ingredients
  

  • 2 cups dark chocolate
  • 3 oz marshmallow cream
  • 1/3 cups soft caramel
  • 1/2 Tbsp Himalayan Salt

Method
 

  1. Line a muffin tray with 6 muffin cups. (I prefer the foil cups, they are sturdier)
  2. Melt 1 cup (of the 2 cups) chocolate.
  3. Evenly disperse the melted chocolate amongst the 6 cups.
  4. Now pick up the muffin tray and swirl it around so the melted chocolate climbs up the sides cups, do this about 12-15 times/swirls. This is creating the sides of your candy cups.
  5. Put in the freezer for 10 minutes.
  6. While the chocolate is setting, put the marshmallow cream into piping bag. (no tip needed)
  7. Pull muffin tin out of freezer and evenly pipe marshmallow cream into each cup.
  8. Freeze 10 minutes.
  9. While marshmallow is setting, put the caramel into piping bag. (no tip needed).
  10. Pull muffin tin out of freezer, evenly pipe the caramel on top of marshmallow covering it.
  11. Freeze 10 minutes.
  12. While caramel is setting, melt the remaining cup dark chocolate.
  13. Pull muffin tin from freezer, pour the remaining chocolate over the chocolate cups evenly so all 6 cups get covered.
  14. Sprinkle on salt. Let sit at room temp until completely set, over night is best but no less than 4 hours.

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