Caramel and Chocolate Ganache Cookie Cups

Ingredients

• 200 g Granulated white sugar (Granulated, at room temperature)
• 115 g Unsalted butter (At room temperature, diced)
• 150 ml Heavy cream (Heated (almost boiling) for the caramel)
• 1 pinch Fleur de sel (Fine sea salt)
• 150 g Brown sugar (Moist brown sugar)
• 200 g All-purpose flour (Sift before use)
• 5 g Baking powder (About 1 teaspoon)
• 80 g Pecan nuts (Coarsely chopped)
• 100 g Milk chocolate chips (Good quality)
• 200 g Valrhona 70% dark chocolate (Cut into pieces)
• 20 g Unsalted butter (for the ganache) (At room temperature, diced)
• 150 ml Heavy cream (for the ganache) (Heated)
• 20 g Praline (optional) (For final decoration)

Instructions

1. Caramel – cooking

   Pour the white sugar into the saucepan and melt over medium‑low heat, stirring constantly with the spatula until an amber color is achieved without burning. Add the diced butter and mix for 2 minutes. Incorporate the hot cream in two additions, mixing well after each addition. Cook 2‑3 minutes while stirring until thickened. Add the fleur de sel, stir, then remove from heat.

   Time: PT10M

2. Caramel – mixing and resting

   Lightly blend the caramel with an immersion blender (without incorporating too much air) to achieve shine and smoothness. Cover with cling film in direct contact and place in the refrigerator.

   Time: PT2M

3. Prepare the cookie dough

   In a bowl, whisk the softened diced butter until creamy. Add the brown sugar and whisk for 1 minute until a fluffy mixture forms. Incorporate the sifted flour and baking powder using the rubber spatula until a homogeneous dough is achieved. Add the chopped pecans and chocolate chips, mixing by hand.

   Time: PT10M

4. Form the balls and place them in the pan

   Divide the dough into balls of about 50 g (weigh with a scale). Grease and flour the muffin tin, place each ball forming a well in the center and roll the dough up the sides to create a cavity.

   Time: PT5M

5. Rest in the freezer

   Place the pan in the freezer for 20 minutes so the dough firms up.

   Time: PT20M

6. First bake

   Preheat the oven to 180 °C fan‑forced. Bake the cookie cups for 12 minutes.

   Time: PT12M

   Temperature: 180°C

7. Create the central cavity

   Remove the pan, keep the cookies warm, and using a small utensil, hollow out the center without breaking the edges.

   Time: PT3M

8. Second bake

   Return the cookie cups to the oven for an additional 3 minutes at 180 °C to set the cavity.

   Time: PT3M

   Temperature: 180°C

9. Cool and unmold

   Allow to cool completely on a rack, then gently unmold by running a small knife along the walls if needed.

   Time: PT5M

10. Dark chocolate ganache

    Melt the dark chocolate in the microwave in 30‑second intervals, stirring between each. Add the boiling cream in three portions, mixing well after each addition with the rubber spatula. Incorporate the diced butter and stir until a smooth, homogeneous ganache forms. Set aside at room temperature.

    Time: PT5M

11. Prepare the caramel for plating

    Remove the caramel from the refrigerator, transfer it to a piping bag and smooth it into the bottom of each cookie cup (about half the cavity).

    Time: PT2M

12. Fill with ganache and decorate

    Fill the rest of the cavity with chocolate ganache up to the edge. Lightly tap to smooth. Optionally sprinkle with praline. Refrigerate for 1 hour to set the ganache before serving.

    Time: PT5M

Nutrition Facts

Calories

320

Protein

4 g

Carbohydrates

35 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Granulated white sugar: cane sugar, brown sugar
• Instead of Unsalted butter: margarine, coconut oil
• Instead of Heavy cream: 30% cream
• Instead of Fleur de sel: fine salt
• Instead of Brown sugar: brown sugar, cane sugar
• Instead of All-purpose flour: whole wheat flour
• Instead of Baking powder: baking soda (½ tsp)
• Instead of Pecan nuts: walnuts, almonds
• Instead of Milk chocolate chips: dark chocolate chips, chopped chocolate
• Instead of Valrhona 70% dark chocolate: high-quality 70% dark chocolate
• Instead of Unsalted butter (for the ganache): margarine
• Instead of Heavy cream (for the ganache): 30% cream
• Instead of Praline (optional): chopped caramelized nuts

Equipment Needed

• Saucepan
• Silicone spatula
• Immersion blender (optional)
• Mixing bowl
• Electric mixer
• Rubber spatula (spatula)
• Kitchen scale
• Muffin tin
• Parchment paper (optional) (optional)
• Oven
• Cooling rack
• Small knife
• Piping bag
• Microwave

Critical Steps — Do Not Skip

• Achieve an amber caramel color without burning.
• Do not over‑bake the cookie cups during the first bake so the center stays soft.
• Obtain a smooth ganache by incorporating the butter at the end.

Chef Tips from the Video

• Use unsalted butter to control the salt level.
• Sift the flour to avoid lumps in the dough.
• For an even more molten center, add an extra teaspoon of caramel before the ganache.

Troubleshooting

Storage

Refrigerator: Store the cookie cups in an airtight container for 3 days.

Freezer: Can be frozen for 1 month; thaw in the refrigerator before serving.

Room temperature: Consume the same day, otherwise keep refrigerated.

Make-Ahead Tips

• Prepare the caramel ahead of time and keep it refrigerated for 2 days.
• The ganache can be made the day before and kept at room temperature for 24 hours.
• The cookie cups can be baked ahead of time and reheated for 5 minutes in the oven before plating.