Chocolate Dulche Cups

With two sinful and irresistible ingredients like ‘Chocolate’ and ‘Dulche De Leche’, this recipe is sure to win the heart of chocoholics. The slight bitterness in the dark chocolate gets balanced with caramelized, sweet taste of Dulche De Leche (DDL). Adding of roasted peanuts enhances the crunchiness in every bite. Moreover, a wee bit sprinkling of rock salt tantalizes our taste buds with a good contrast. The below given quantity is enough to prepare 6 medium sized chocolate cups. I have used semi-sweet dark chocolate in this recipe. But feel free to use any other type of chocolates and also any kind of nuts of your choice. To mould, I always prefer using silicon cups as it easier to unmould the dessert once set. You can use paper cup liners or small-sized muffin mould with baking liners also.

photo of Chocolate Dulche Cups
photo of Chocolate Dulche Cups
photo of Chocolate Dulche Cups
Total votes: 502

Shyamala Kumar's Secret Indian Recipe !

Serves: 
6

Preparation Time: 
10 minutes
Cooking Time: 
30 minutes

Complexity: 
Very Easy


Ingredients: 
Dark Chocolate- 1 ½ cups, grated (preferably semi-sweet variety)
Dulche De Leche- 1/2 cup
Peanuts- 1/2 cup + 2 tbspn, peeled and roasted
Rock Salt- few pinches
Directions: 
Prepare a double boiler to melt the grated chocolate. Fill 1/4th of a saucepan or wide bottomed utensil with water and bring it boil.
Take the grated chocolate in a bowl and place it over the saucepan. Take care the boiling water should not touch the bottom of the bowl.
Gently stir the chocolate while it starts melting. When it becomes glossy and smooth remove from fire and whisk using a spoon for few seconds.
Fill 1/4th of silicon moulds with melted chocolate and refrigerate for 15 minutes.
Take DDL in a bowl and whip it using a spoon for few seconds to bring it to a spreadable consistency. Add slightly crushed peanuts and mix well.
Take the silicon moulds from the fridge and spread a thick layer of DDL and peanut mixture over the chocolate layer. Refrigerate again for 15 minutes.
Re-melt the chocolate and pour it over the DDL layer. Sprinkle some crushed peanuts and a pinch of rock salt on the top of each chocolate cup and let it set in fridge for about 15 minutes.
Unmould the chocolate DDL cups and serve. You can also store this for a week or so for later use.
Footnotes: 
While setting the layers, you can freeze the chocolate cups also. I have not, as my family likes to taste the DDL in gooey form. If the weather is cold at your place, then just let the chocolate cups rest in room temperature instead of refrigerating.