A Chocolate cup filled with Caramel and topped with homemade Marshmallow Frosting
When it comes to sweets, there are not a lot more I would ask for, and here we have it all in one. Chocolate, caramel and marshmallow !
I have always been wary of working with chocolate – especially the kind you need to mold. Also let me tell you, a little patience is all that is needed, really.
To make the Chocolate Cups, I use my silicone cupcake/muffin molds. Once you are satisfied with the thickness of the chocolate, and it has set completely, loosen the edges of the silicone and peel off – easy as that!
Chocolate Cups, Caramel Center and Marshmallow Frosting
THIS IS WHAT YOU WILL NEED :
- Chocolate, melted
- Caramel Condensed Milk (or any filling if Caramel is unavailable)
- Marshmallow Frosting ( recipe further down)
- Sprinkles, Edible Glitter, Tiny Icing Flowers
- Silicone molds or Chocolate molds (Cupcake “bottom” shape)
- Piping Bag, Nozzle etc
1.) First of all start with the Chocolate Cups – place a small amount of melted chocolate in the bottom of your mold – use the back of a spoon to paint the chocolate up the walls of the molds (thin is okay – even if it is not covered all over).
2.) Place in the freezer compartment for 1 – 2 minutes until hard – repeat the process by adding more melted chocolate to the bottom and up the walls – chill again for 1 – 2 minutes —Repeat this twice more, as a result, you should now have a fairly thick wall of chocolate.
3.) After the last coat, keep in the freezer compartment probably at least 3 – 4 minutes to really set
4.) Add a generous amount of Caramel (I used a heaped teaspoonful for each cup) – gently spread all over the bottom and a little up the sides of the cup.
5.) Loosen the silicone from the chocolate and peel away.
- 1 TB Gelatin plain, powdered
- 1/4 cup Cold Water
- 1/4 cup Boiling Water
- 1/2 t Vanilla Essence or Caramel Essence
- 1 cup Caster Sugar
Place the Cold Water in a medium sized bowl – sprinkle the Gelatin over, wait until spongy – microwave at HIGH for 20 seconds until clear and dissolved
Add the Boiling Water and the Essence, stir – gradually add the Caster Sugar whilst beating on High with an electric hand mixer or food processor
Continue beating until you have a thick meringue like consistency (around 5 – 8 minutes) – the Marshmallow is ready when it forms peaks and are really sticky
Transfer to a piping bag – pipe into the chocolate cup and decorate as you wish