Caramel Cream Cups

    50 minutes

    When I was around seven me and my mum made these - seriously fiddly - but they are worth it. You can swap dark for white chocolate if you want. Jersey caramels are the soft bown and white caramels.

    Be the first to make this!

    Serves: 30 

    • 60g dark chocolate melts
    • 30 foil confectionary cups
    • 200g jersey caramels, roughly chopped
    • 40g butter
    • 2 tablespoons cream
    • 1 tablespoon creme de cacao
    • cocoa powder, for dusting
    • 50g milk chocolate melts, for drizzling

    Preparation:40min  ›  Cook:10min  ›  Ready in:50min 

    1. Place dark chocolate melts in a small heatproof bowl. Stand bowl over a pot of simmering water, stir until the chocolate has melted and is smooth. Remove from heat.
    2. Working with one at a time, pour a teaspoon of melted chocolate into each confectionary cup. Use a small brush to coat the cup thickly and evenly, making sure there are no gaps. Turn case upside down on a wire rack to set.
    3. Combine caramels, butter, cream and creme de cacao in a small pan. Stir over a low heat for 3-4 minutes or until caramels have melted. Remove from heat, beat until smooth; cool slightly.
    4. Spoon caramel mixture into each chocolate cup. Allow caramel to set (cups may need refrigerating for 10-15 minutes if the weather is warm). Serve cups dusted with cocoa, or drizzled with milk chocolate.

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