Like a youth bashfully accepting the short end of a life lesson, I likewise am complying with a loathed truth. My entire shtick revolves around “rabbit food”, applauding a healthier take on America’s culinary pleasures, yet today I allowed an unaccustomed ingredient to attempt friendship among my kitchen fridge mates.
I suppose, rather I know, why bona fide French chefs are sought after for their possession of this magic, but I do not descend from the land of France. This Californian is set to please meticulous tongues in Pescatarian fashion, but today I am not so keen on the culinary route being followed.
Okay. The jig is up. I’m referencing my surrender to dun, dun, dun,
A whopping 38% fat in comparison to its lighter shelf sisters, half & half nor coconut milk can measure up. With a whisking air superpower infusing luxury into every bite, this is what so often is deemed the ‘good stuff’.
I feel better admitting my pouring into these delicious candies, but let me continue to be defensive: this ingredient is a frienemy, a one-trick pony used to win compliments. Don’t let its caressing of thick sauces, or finessing of moist cakes manipulate the loyal foods in the pantry; understand that resisting cream in this recipe just isn’t an option, and that’s okay. I have never made this gooey of boozed-up caramel thanks to its gift. Is my attempted justification believable?
Well, let’s just say I have since forgiven myself for two reasons –one, obviously the rewarding complexity of textures hitting multiple tastebuds and –two, the reactions of those experiencing the granules of Kona sea salt, spicy chili flakes, gooey boozed caramel, and the smooth dark chocolate + almond butter affair.
Being my favorite part of sharing an edible creation with friends, assessing their immediate reaction is an absolute thrill. Let me tell you, these deceptively simple to make cups triggered a resounding, “WoooOOOOooWW!”….”mmMMM!”…. “wooOOOAHH”…. bulging of happy eyes, and curiously lifted eyebrows. A true showstopper, these are the gifts that will leave a memory mark, especially inspiring the bittersweet close to professionals parting ways.
GLIMMERING MELTED CHOCOLATE CHUNKS
SWEETENED ALMOND BUTTER MOUNDS
a moat of gooey caramel (shhh! the secret to success is the cream)
If surprise is in your cooking repertoire, add a few dashes of chili flakes into the dark chocolate coating, or follow the approval stamped recipe inspired by the Minimalist Baker to have you reaching toward the cream for Batch 2…and 3.
Bourbon Almond Butter Chocolate Cups (by Minimalist Baker)
- 1.5 cups (~8 ounces) semisweet or dark chocolate chunks (or bar, chopped)
- 1/3 cup natural Roasted Salted Almond Butter
- 3 Tbsp powdered sugar
- ~1/2 cup Bourbon Caramel Sauce
- a dash of chili flakes (optional)
- Melt your chocolate over a double boiler or in the microwave in 30 second increments.
- Set out 12 mini paper liners and rest them in a mini muffin tin if you have it. Otherwise, just set them on a plate close together.
- Once your chocolate is melted, spoon about 1 heaping teaspoon of chocolate into each liner and use a small brush or back of a spoon to swirl the chocolate around and coat the bottoms and almost all the way up the sides. You want to make sure your fillings are fully contained, so be sure it’s well coated.
- Next, mix together your almond butter and powdered sugar, adding enough sugar and stirring until you have almost a dough that’s almost workable with your hands. Spoon out heaping 1/2 Tablespoon measurements and plop them into the liners, nestling them in the chocolate. Tap down with finger to smooth out any lumps.
- Next, top with about 1 tsp of caramel – enough to seep into the cracks and just barely cover the almond butter. Don’t overfill unless you want messy cups.
- Lastly, top with remaining melted chocolate and use a brush or spoon to smooth and seal the edges. Sprinkle with a touch of sea salt (optional) and set in the fridge or freezer to set.
- You can store these at room temp, in the fridge or in the freezer, though I prefer the freezer because it keeps the caramel set and they’re a little easier to eat that way.