Caramel Cream Cups

    Caramel Cream Cups


    Be the first to make this!

    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.

    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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