Raspberry Caramel Chocolate Cups

• Vegetarian

• Condiments

  • 1 batch Raspberry caramel sauce, Salted

• Baking & Spices

  • 10 oz Dark chocolate
  • 1 Sea salt, coarse

Found on paleomg.com

Ingredients

• 1 batch Salted Raspberry Caramel Sauce
• 10 ounces dark chocolate
• coarse sea salt, for garnishing

Directions

• Make the raspberry caramel and let cool slightly.
• Melt chocolate.
• Use a silicone liner OR line a muffin tin with paper liners.
• Use a glazing brush or a spoon to spread about ½ - 1 tablespoon of melted chocolate in the bottom of each liner and up onto the sides to create a cup. Place in freezer for about 10 minutes to harden.
• Once chocolate is hard, pour in 1 tablespoon of caramel then place back in the freezer for about 20 minutes to help the caramel harden.
• Lastly, top each caramel cup with about 1 tablespoon of melted chocolate to completely cover the caramel and coat the sides of the cup then sprinkle with just a pinch of coarse sea salt.
• Place back in freezer for 10 more minutes.
• Let sit at room temperature for just a bit to help soften the chocolate, it can get pretty hard in the freezer!