salted wild berry + caramel cups

Yields Approx. 2 dozen chocolates depending on size of cups or molds

salted wild berry + caramel cups
Save RecipeSave Recipe


  • 1/2 Batch Caramel Sauce
  • 10oz dark chocolate (I like using 75% - 85% dark)
  • Coarse sea salt
  • Silicone mold or cups


  • Make the salted berry caramel sauce and let cool slightly
  • Heat chocolate in a small sauce pan stirring until melted. Once completely melted, take off of the heat
  • Using a small spoon, pour about a tsp of the melted chocolate into your cups or mold (this will vary depending upon the size you are using)
  • Use a spoon or small spatula to push the chocolate up onto the sides, or just rock the mold up/down, side to side, or in big circles until all sides are coated
  • Put mold in freezer for about 10mins or until chocolate is set
  • Warm up caramel sauce if it has cooled
  • Pull the set chocolate out of the freezer and spoon a happy dollop of caramel sauce onto the cold chocolate
  • Place mold back into freezer for 10-20mins or until caramel is set
  • Top each cup with melted chocolate until caramel is completely covered and all sides of the mold are filled
  • Freeze for 10min
  • Pop chocolates out of molds and let come to room temp (if you can wait that long!)


I always have a little extra chocolate on hand just in case I need to stretch the recipe a little