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!)