Chocolate Caramel Dessert Cups Food

CHOCOLATE-CARAMEL DESSERT CUPS RECIPE

Steps:

• Heat oven to 350ºF.
• Combine graham crumbs, sugar, nuts and butter; spread onto bottom of 8-inch square pan. Bake 10 min.
• Meanwhile, melt 2 oz. semi-sweet chocolate as directed on package; set aside. Microwave caramels and water in small microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until completely melted.
• Beat pudding mix and milk with whisk 2 min. Stir in melted chocolate.
• Spoon 1 Tbsp. crumb mixture into each of 8 dessert cups; top with 2 Tbsp. pudding mixture and 1 Tbsp. caramel sauce. Cover with remaining pudding mixture; sprinkle with coconut.
• Refrigerate 1 hour. Melt remaining chocolate; drizzle over desserts just before serving.

CHOCOLATE CARAMEL DESSERT

Steps:

• Beat eggs, sugar, oil, and milk.
• Combine flour, cocoa, baking powder, and salt.
• Gradually add to creamed mixture; mix well.
• Add vanilla.
• Place in greased 8x8 baking pan.
• Bake at 350* for 30-35 minutes, or until toothpick comes out clean.
• Cool.
• In small saucepan melt caramels with water; add pecans.
• Cool for 3 minutes.
• Place squares of cake on plate; drizzle with caramel sauce.

CHOCOLATE CARAMEL MOUSSE

Steps:

• In a 3-4 qt saucepan over low heat, stir sugar and water until it looks clear.
• Increase heat to high and boil without stirring until dark golden brown (about 10 minutes).
• Occasionally brush sugar crystals down sides of pan with a wet pastry brush.
• When mixture begins to caramelize around edges of pan, gently swirl pan to ensure even caramelization.
• Remove from heat and immediately and slowly add 3/4 cup cream (mixture will bubble up).
• Stir gently until smooth.
• Let cool 5 minutes and then stir in chocolate until well blended.
• Transfer mixture to a large bowl and let cool to room temperature (about 1 hour) Stir in Frangelico (if using).
• In another bowl whip 1 cup of cream to firm peaks.
• Gently fold 1/3 of cream into the chocolate mixture, then fold in remaining cream until no white streaks remain.
• Spoon mousse into dessert cups/glasses and chill for 1 hour or up to 1 day.
• Garnish with berries or chocolate shavings if desired.