Dark Chocolate Salted Caramel Cups
- 3 cups granulated sugar
- ¾ cup water
- 12 tablespoons butter
- 1½ cups heavy cream
- ¾ teaspoon coarse kosher salt
- 24 ounces dark chocolate (I used 70%), roughly chopped
- Fleur de sel, or your favorite coarse salt
– In a heavy bottomed 3 quart saucepan, heat sugar and water over medium high heat, whisking constantly until the sugar dissolves. Once the mixture reaches a boil, stop whisking and allow to boil until it reaches a dark amber color, swirling the pan occasionally. Once the mixture is the color of an old penny, add the butter and whisk until it is completely melted. Remove from the heat, wait 3 seconds, and slowly whisk in the heavy cream. The mixture will bubble vigorously and begin to smooth out. Whisk until the mixture is completely smooth. Whisk in the salt. Allow the caramel to cool for a bit in the pan before transferring to a glass jar or other heat-proof container and placing in the refrigerator to cool completely.
– Line four mini muffin pans with paper liners (or work in batches if you don’t have enough pans). Set aside.
– Place two thirds of the chopped chocolate in a double boiler or glass bowl over a simmering pot of water. Allow to melt completely, stirring occasionally. Once completely melted, remove the bowl from the heat and add in the remaining chocolate, stirring until it is also completely melted and smooth.
– Spoon half the chocolate into the paper liners, being sure not to fill each one more than halfway, and using the spoon to bring the chocolate up the sides a bit. Place the chocolate liners in the freezer for a few minutes until firm. Spoon a bit of cooled caramel into each cup, then top with the remaining chocolate. Sprinkle each chocolate with a little coarse salt and allow to set at room temperature, or place in the freezer for a few minutes before transferring the chocolates to a freezer safe bag. Store chocolates in the refrigerator or freezer until ready to enjoy.