Wednesday, May 29, 2013

Chocolate caramel cups

Chocolate caramel cups
  • Ingredients
  • 60g butter, softened
  • 2 tbs caster sugar
  • 1/2 cup (75g) plain flour
  • 2 tbs desiccated coconut
  • 100g good-quality dark chocolate

Caramel filling

  • 395g can sweetened condensed milk
  • 2 tbs golden syrup
  • 40g butter
  • Method
  1. Step 1
    Preheat oven to 180°C. Grease twenty 1 1/2 tbs (30ml) capacity mini-muffin pans.
  2. Step 2
    Combine butter and sugar in a bowl, stirring with a wooden spoon, until pale and creamy. Add flour and coconut and stir until well combined. Spoon 1 1/2 teaspoonfuls of mixture into the base of each pan, pressing down evenly with your fingers. Bake in preheated oven for 8-10 minutes or until lightly golden. Remove from oven and reduce oven temperature to 160°C.
  3. Step 3
    To make the caramel filling, combine the condensed milk, golden syrup and butter in a small saucepan over medium-low heat and cook, stirring, for 1-2 minutes or until mixture is smooth. Pour evenly among the muffin pans. Bake for 5-7 minutes or until golden brown and filling sets. Remove from oven and set aside to cool. Use a small, sharp knife to carefully run around the edge of each pan to remove caramel cups. Transfer to a wire rack.
  4. Step 4
    Place chocolate in a heatproof bowl over a saucepan of simmering water (don't let the base of the bowl touch the water). Stir until chocolate melts. Remove from heat. Pour into a plastic bag and cut off a corner. Pipe melted chocolate over each caramel cup. Allow 30 minutes to set. Store in an airtight container for up to 3 day


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