Chocolate and Caramel Dessert Cups

Delicious caramel cream dessert cups with crushed chocolate biscuits and smooth caramel cream. The dessert cups are filled with layers of crushed butter cookies crushed with unsweetened cocoa powder and melted butter, a super creamy and smooth caramel cream which we will make from scratch using milk as a base without gelatine or eggs. The whipped cream for the topping and the caramel drizzle gives the caramel cups and upgrade. So yummy!

In this recipe we will be making the caramel cream as the main component, the caramel sauce is a must in this recipe as it compliments all the flavors, but we won’t be making it here, down below I will be leaving a separate video to a delicious caramel sauce recipe, it’s very easy to make but so delicious. I have it in a separate video because I use it in many recipes. Having it in a separate clip makes it easier to just link it instead of having to prepare it each time.

Chocolate Biscuits

For the chocolate layers, simply crush some butter cookies with unsweetened cocoa butter. You can use any kind of biscuits you prefer, it could be Oreos, Digestives or any kind you prefer. If you are using a kind that doesn’t contain chocolate, follow the recipe and add the unsweetened cocoa powder, in this case, you might want to give it a try, sometimes you will need to add some sugar. Some biscuits are less sweet than others, and when you add the cocoa powder, it could become a little bitter, a tablespoon of sugar will resolve this. If instead, you use chocolate cookies then you don’t need the cocoa powder. Simply crush the biscuits and proceed by adding the melted butter.

Add the melted butter to the crushed biscuits and leave it on the side for later. It’s important to prepare the biscuits before the cream because the cream sets almost immediately so you want to have everything ready before starting to make the cream.

Caramel Cream

This is a simple cream that does not require any eggs or gelatin, and the result is super creamy and delicious. First mix together the milk, flour, and corn starch and whisk till they are combined, then leave it on the side for later.

Start making caramel on a saucepan by cooking the sugar. If the sugar burns and turn black I would suggest you redo it because it will only taste like burned sugar and not caramel, to avoid that keep the heat medium and keep an eye on it.

Once all the sugar has melted, add the butter and keep stirring. It will start bubbling, keep stirring until it reduces again and gets cream, then add the heavy cream.

When you add the heavy cream, it will start rising, keep stirring until it gets creamy again. At this point, you will add the milk, flour, and corn starch mixture. The flour and corn starch tend to stay in the bottom, give everything another quick stir before you pour it on the caramel.

The caramel will harden again because of the dropping temperature, don’t worry about it, just keep whisking until it melts again and it will get creamy. After about two minutes of whisking the caramel will thicken, remove it from the heat and sieve it for an extra smooth texture, this will help remove any flour lumbs or caramel pieces that escaped the other steps.

Assembly

This is your dessert, your rules. You can assemble the dessert however you like, I personally like to layer the crushed biscuits and the caramel cream, if you like the dessert more creamy, you can add one layer of the crushed biscuits as a base and fill the rest of the cups with the cream. What I also highly suggest is to drizzle some caramel sauce in between the layers for extra flavor.

The caramel cream starts setting almost immediately as it cools so you want to start assembling as soon as it is ready. Finally to the dessert cups with some whipped cream, you can use ready whipped cream or make it by whipping some very cold heavy cream with 2 tablespoons icing sugar till it’s stiff then place it in a piping bag and pipe it on the cups.

Finally drizzle generously with caramel sauce. I didn’t include the caramel sauce in the recipe because you can use any caramel sauce you have. You can also make your own super easy and delicious caramel sauce which I highly recommend. Try this recipe (down below) it’s my favorite caramel sauce it’s super easy to make and very delicious and has creamy almost toffee like texture and you can combine with countless other recipes.

Easy and Delicious Caramel Sauce

As mentioned above, feel free to add more caramel sauce to the layers as well. If you are not a fan of whipped cream, try topping the dessert cups with chocolate ganache or a thin layer of this same caramel sauce instead, dark chocolate saving is also a very delicious option since the dessert contains chocolate biscuits. There is no wrong way to do it, the main thing, it will taste delicious.

Video Recipe Demonstration

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