Description
Dark chocolate cups filled with soft maple pecan praline and finished with flaky salt.
Ingredients
Scale
- 1 1/2 cups (165 g) pecan halves
- 2 tbsp (28 g) unsalted butter
- 1/4 cup (50 g) packed light brown sugar
- 1/3 cup (80 ml) pure maple syrup
- 1/4 cup (60 ml) heavy cream
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.5 g) fine salt
- 12 oz (340 g) dark chocolate, finely chopped
- 1 tbsp (14 g) refined coconut oil
- 1/2 tsp (2 g) flaky sea salt
Instructions
- Heat the oven to 350°F (175°C). Toast the pecans for 7–9 minutes, until fragrant. Cool, then chop 1 1/4 cups (138 g) finely and reserve the rest for garnish.
- Combine the butter, brown sugar, maple syrup, and cream in a saucepan. Simmer for 3–4 minutes, stirring, until slightly thickened.
- Remove from the heat and stir in vanilla, fine salt, and finely chopped pecans. Cool until thick but spoonable.
- Arrange 12 mini silicone liners on a tray. Melt the dark chocolate with coconut oil in short microwave bursts, stirring frequently.
- Brush a thin chocolate layer over the bottom and sides of every liner. Chill for 10 minutes, then repeat with a second thin coat.
- Divide the maple pecan filling among the shells, keeping it below the rim.
- Cover completely with remaining chocolate and chill for 20 minutes. Peel away the liners.
- Attach reserved pecan pieces with a dot of chocolate and finish with a few flakes of salt.
Notes
Cool the praline filling before using it so it does not soften the chocolate shells.