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Caramel Chocolate Cups
Don’t you want to eat this mousse right off the screen? This three layers of decadent and rich mousse will be a winner!
1 pkg. Ostreichers chocolate chip cookies
1 stick butter (melted)
5 oz. Bakers Choice caramel chips
Vanilla Chocolate Cream:
½ cup confection sugar
12 oz. Bakers Choice dairy white chocolate cream
8 oz. whipped cream cheese (room temperature)
Crush caramel chips and chocolate chip cookies. Add to melted butter (Set aside). White Chocolate Cream:
Combine confection sugar, cream cheese, white chocolate cream and mix together until smooth.
Spray mini (disposable) muffin pans with baking spray. Use an immersion blender to blend all ingredients until smooth. Fill muffin pans to ¾ full. Bake at 350 degrees for 15 to 20 minutes or until done.
Fill your desired cup with 2 Tbsp. cookie crust. Fill a pastry bag with white chocolate cream and pipe into cup. Put one cupcake over cream and glaze with caramel cream.
Warm the caramel cream in a small saucepan over a low flame. (Or microwave for 15 seconds) Remove from heat and pour over mini cupcakes.
Garnish with chocolate and white chocolate balls.