These teeny chocolate cups go down a treat at a party. You can vary the sprinkles on top for different times of year. You can also vary the caramel and use orange curd or a thick raspberry jam.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 36 servings (the number is approximate depending on the size of your pastry cases)
Ingredients Ready-made miniature tart shells (you can buy these in packs of 24 in most large supermarkets)
200g caramel (I bought a 397g tin - it's the easiest way - but I didn't use it all)
250g good-quality dark chocolate (if making for children you can use a mix of dark and milk chocolate)
235ml double cream
Take the ready-made tart shells and lay them out on a baking tray. This is handy for later, when you need to refrigerate them to set.
Using a teaspoon, spoon a little caramel into each case.
Heat a saucepan quarter filled with water, and then place a heat-proof bowl over the water. Make sure the water won't come too far up the sides.
Chop your chocolate into pieces and put in the heat-proof bowl. Stir every now and then until it is melted.
Alternatively, you can use a microwave, but do be careful the chocolate doesn't burn.
Take the chocolate off the heat and stir in the double cream. The ganache should be thick and glossy.
Spoon the ganache into the pastry cases over the caramel.
Put the cases in the fridge to set for an hour or so.