A super easy homemade salted caramel stuffed inside rich nutella and chocolate cups. Ehm, drool.
Wow, where has the month of June gone? I feel like just yesterday I was preparing to go on all these trips. Michigan to home to Lisbon to 6 different ports in Spain and France to Michigan to Boston-
And suddenly… I’m back. Cue deep breath.
It’s the first time in an entire month that I’ve been alone in an apartment or a house or a hotel room. And it feels surprisingly wonderful.
Maybe that’s the best way to live life, though, huh? To fill your days with activities and movement and trips. It makes the idea of getting into my own bed tonight the most enticing thing ever.
Of course, I’ll talk about it all soon, but for now I am focused on these salted caramel stuffed nutella chocolate cups. That’s a mouthful.
A big, sticky, delicious mouthful.
I want to take a moment to pep talk. Caramel is something that scares a lot of people. For some reason they think it requires a temperature thermometer, skill, and lots of time.
But my caramel recipe takes 10 minutes or less, you don’t need a thermometer, and you don’t really have to know what you’re doing. Just keep your heat on low, and swirl your pan every 15 seconds or so. As soon as it melts completely, you’re done. It will turn a gorgeous golden hue, then all that’s left is stirring in butter and heavy cream. Oh, and salt, because if you’re going to make caramel you may as well make salted caramel. Duh.
Oh so in other news, Alex and I found a place in Detroit and I move on FRIDAY. Like, four days from now. Yeesh. I don’t even want to begin to entice an idea of a thought of a plan of action.
mini muffin tray (these will keep your cups properly molded so they don’t open at the weight of the chocolate)
Make the caramel
In a small saucepan, heat the sugar on low heat until it’s completely melted, swirling the pan gently every 20 seconds or so. Remove from heat immediately and stir in butter. The mixture will violently bubble. You’re doing it right. Next, pour in the heavy cream and sea salt. Stir until everything is combined. Pour into bowl and allow to cool completely before using.
Make the nutella chocolate
Place mini muffin cups into muffin tray.
Melt the nutella and chocolate together in a double boiler over low heat. Once melted, immediately remove from heat.
Use a small brush or, if you’re like me, your fingers, to evenly brush 1 tablespoon of the melted chocolate mixture around the bottom and sides of each mini muffin cup. Place in freezer for 3-5 minutes to harden. If your sides are looking thin, repeat process by brushing the sides with more melted chocolate, then freeze for a few minutes.
Scoop 1 1/2 tablespoons of the salted caramel into the center of each chocolate cup, then top with a tablespoon of melted chocolate. Sprinkle with flaked sea salt, then place in freezer for 5 minutes before transferring to fridge to store for up to 5 days (You’ll want to store these babies in the fridge so they don’t melt on your counter. They’re soOoOo good right out of the fridge with that cold chocolate melting in your mouth!)
Leave a comment and rate this recipe!
How long are these good for in the fridge? Can they be frozen and then thawed in the fridge? I only need to keep them in the fridge for 4 days. Just want to make sure they’ll still be fresh. Thanks!
Oh yes, 4 days in the fridge will be fine! Just make sure to seal them well so air doesn’t get in and oxidize the chocolate 🙂
Ok, so I made these tonight. They are good, however, the ratios I think are off a little. When I initially put one tablespoon of chocolate in the bottom I didn’t have enough room for caramel and the chocolate that was called for. It was way too much chocolate in my opinion and not enough caramel. I think a half tablespoon works great on the bottom, then close to the full amount of caramel and then half to one full tablespoon of chocolate on top. They turned out much better that way. Also, the caramel made enough for 24 mini cups. I used unsalted butter and I think that was perfect, salted may have been overboard with the amount of salt.
I want to make these to bring to my parents over Thanksgiving. After I freeze and put in the fridge will it be ok to travel 8 hours with them? I know you said they melt on the counter, so wondering if they always need to stay in the fridge? Thanks!
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