Baked to Perfection

Caramel filled Chocolate Tartlets

 

 

 

INGREDIENTS:

• 2 cups chocolate cut into pieces

• 1 1/4 cup heavy whipping cream- divded into two 1/4 cups

• 2/3 cup brown sugar

• Salt to taste

 

DIRECTIONS:

1. Melt the chocolate in a saucepan with a wooden spoon at medium temperature and once almost melted, add 1/4 cup heavy whipping cream into the chocolate 

2. Once smooth, turn the fire off and let it cool down a little

3. Place tin foil cupcake liners (use tin foil not paper so that it doesn't stick to the tartlets) in a muffin tray

4. Using a pastry brush, cover the bottom and the sides of the with a 1/4 inch layer of chocolate and place in freezer

5. While the chocolate is freezing, make the caramel by whisking the heavy whipping cream and the brown sugar in a saucepan on medium temperture until thick and sticky (about 3 minutes)

6. Put about 3 tablespoons of caramel in each chocolate tartlet and place back into the freezer (you can add more or less it's up to you) for 10 minutes

7. Top the the tartlets with more of the melted chocolate, I normally will finish the chocolate and sprinkle with sea salt and place back in freezer for around 30 minutes to an hour before serving. Taste the perfection!