Choc Cup, Caramel Center & Mallow Frosting

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A Chocolate cup filled with Caramel and topped with Marshmallow! When it comes to sweets, there are not a lot more I would ask for, and here we have it all in one.

I have always been wary of working with chocolate - especially the kind you need to mold... but let me tell you, a little patience is all that's needed, really.

To make the Chocolate Cups, I used 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!

THIS IS WHAT YOU WILL NEED :

Chocolate, melted

Caramel Condensed Milk {or any filling if Caramel is unavailable}

Gelatin, plain  * see recipe below

Cold water  * see recipe below

Hot Water  * see recipe below

Caster sugar  * see recipe below

Caramel Essence {or Vanilla}  * see recipe below

Sprinkles, Edible Glitter, Tiny Icing Flowers

Silicone molds or Chocolate molds {Cupcake "bottom" shape}

Piping Bag, Nozzle etc

1.) First 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, you should now have a fairly thick wall of chocolate.

3.) After the last coat, keep in the freezer compartment 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.

6.) *  to make the Marshmallow Frosting: {enough to decorate 6 cups}

      

      1 TB Powdered Gelatin, Plain

      1/4 cup Cold Water

      1/4 cup Boiling Water

      1/2 t Caramel or Vanilla 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 - keep 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 onto and into the chocolate cup and decorate as you wish.

Heart Sprinkles and Silver Edible Glitter

An Icing Flower and Pink Edible Glitter

An Icing Flower and Pink Sugar Crystals

Pink Heart Sprinkles and Pink Edible Glitter

Enjoy !

Bye-bye now,

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