I thought salted caramel was a fad; the next macaron, cupcake, or boutique bread. That was until I tasted a salted caramel macaron (a combination of fads), and suddenly I thought there might be something to this strange sounding mixture. I wondered how the combination of flavours worked so well together. The salty, the sweet, the warm butteriness melted in my mouth. I was glad that I had only purchased one such macaron, or I could tell the morishness might be my undoing.
My sister suggested this cool, and delicious, taste might be a part of her wedding cake. I knew that before we decided on anything, I would need to investigate further. Fate took a hand when I spotted a recipe for salted caramel truffles. I had also been meaning to try making chocolate cups, which is basically like making mini patty pans out of chocolate. Perfect for filling with a ganache, or anything, really.
And so, salted caramel ganache chocolate cups were born. The thing I love about an idea like this is that it is so easily tailored for likes – an ultimate versatile thoughtful food. If you’re making this for someone who loves raspberries rather than salted caramel, feel free to replace the salted caramel with a raspberry liqueur, or even a raspberry jam. Experiment to your heart’s desire!
Chocolate cups are great because you can really fill them with anything. The recipe I used for the chocolate cups filled them with mint flavoured white chocolate. You really need foil cases. Paper cases stick to the chocolate, making the whole process far more difficult than it needs to be.
If you prefer, instead of piping the ganache into the cups, you can fill the cups with ganache, smoothing over the top with a small spatula. This allows you to decorate in a few different ways. Simply pipe shapes with melted white chocolate for a decoration. Pipe shapes onto baking paper and wait a few minutes until set. Place on top of smoothed chocolate. Heart shaped decorations could be cute bomboniere, or wedding favors, in small clear boxes.
- Chocolate Cups:
- 200g chocolate melts
- 50g white chocolate melts (optional)
- Salted Caramel Ganache:
- ⅓ cup caster sugar
- 2 tablespoons water
- 200g cooking chocolate
- ⅔ cup thickened cream
- ½ teaspoon sea salt flakes
- Melt chocolate in a double boiler, or in 30 second bursts in the microwave.
- Using a small dry artist's brush, brush melted chocolate inside 24 foil mini cupcake cases.
- Place on a tray, refrigerate until set.
- For the ganache, stir caster sugar and water in a small saucepan over heat without boiling until sugar dissolves. (The syrup will be clear)
- Bring to the boil, and boil uncovered without stirring, until golden brown. Be patient, this takes about 5 minutes.
- Add cream, stir over low heat until toffee pieces melt. Again, patience is required as the toffee is quite stubborn.
- Remove from heat. Stir in chocolate and sea salt until smooth and glossy.
- Pour into bowl and refrigerate mixture for 2 hours or overnight.
- Scoop ganache into a piping bag and pipe into set chocolate cups.
- Peel away the foil.
- Using a cup of hot water and a small sharp knife, heat the knife in the water. Wipe dry and trim the top of the chocolate cups to neaten.