Caramel cups can be made up to 3 days ahead.
ingredients
makes 24
5 ounce dark chocolate melts
24 small foil confectionery cups
3 ounce Mars® bar, chopped
1/4 cup cream
2 ounce white chocolate melts
method
1. Place the dark chocolate in a small heatproof bowl. Bring a small pan of water to the boil and remove from the heat. Sit the bowl over the pan, making sure the bowl does not touch the water. Stir occasionally until the chocolate has melted and the mixture is smooth.
2. Using a small new paintbrush, brush a thin layer of chocolate inside the foil cases. Stand the cases upside-down on a wire rack to set. (Return the remaining chocolate to the pan of steaming water for later use.)
3. Combine the Mars® bar and cream in a small pan and stir over low heat until the chocolate has melted and the mixture is smooth. Transfer to a bowl and leave until just starting to set, then spoon into each cup leaving about 3 mm (about 1/4 inch) of space at the top.
4. Spoon the reserved melted chocolate into the caramel cases and allow the chocolate to set. Melt the white chocolate in the same way as the dark chocolate. Place in a small paper piping bag and drizzle patterns over the cups. Carefully peel away the foil when the chocolate has set.
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more information
Ensure the chocolate is set before piping the white chocolate on the top.
