1. Prepare the Chocolate Cups
Melt the dark chocolate with coconut oil in a heatproof bowl over a double boiler or microwave in 30-second intervals.
Using a spoon, coat the insides of silicone cupcake molds (or paper liners) with melted chocolate.
Place in the freezer for 10 minutes to set. Repeat with a second coat for sturdier cups.
2. Make the Caramel Hazelnut Filling
In a saucepan over medium heat, combine sugar and water. Let it melt and turn golden brown without stirring.
Carefully add the heavy cream (it will bubble up) and whisk until smooth.
Stir in the butter, vanilla extract, and sea salt. Remove from heat.
Fold in the chopped hazelnuts and let the caramel cool slightly.
3. Fill the Chocolate Cups
Spoon a layer of the caramel hazelnut mixture into each chocolate cup.
Place them in the freezer for 10 minutes to firm up.
4. Prepare the Ganache & Top the Cups
Heat the heavy cream until warm (but not boiling). Pour over the chopped chocolate and let sit for 1 minute.
Stir until smooth and glossy.
Spoon a layer of ganache over the caramel filling. Smooth the tops.
5. Chill & Serve
Refrigerate for at least 30 minutes before serving.
Garnish with extra hazelnuts, sea salt, or gold flakes for a fancy touch!
💡 Tips & Variations
✔️ Use milk chocolate instead of dark for a sweeter version.
✔️ Add a splash of espresso to the caramel for a deeper flavor.
✔️ Store in an airtight container in the fridge for up to 5 days.
Enjoy these rich, nutty, and caramel-filled chocolate cups! 🍫🥜✨
ADVERTISEMENT
