Marry Thompson This Chocolate Bourbon Caramel Cups recipe is a decadent and gooey recipe, which is made with rich dark chocolate and a smooth, homemade bourbon caramel. It’s the ultimate grown-up treat, a gourmet, homemade candy perfect for the holidays or as a special gift.
Jump to RecipeChocolate Bourbon Caramel Cups Ingredients
A sophisticated combination for a truly impressive homemade candy.
For the Bourbon Caramel:
- 1 cup Sugar
- 1/4 cup water (implied for wet caramel)
- 2 Tbsp. Coconut Oil or butter
- 3/4 cup Unsweetened Coconut Cream (or heavy cream)
- 1 Tbsp. Bourbon
- 2 tsp. Vanilla Extract
For the Chocolate Cups:
- 12 oz. Chopped Dark Chocolate (vegan or regular)
- 2 tsp. Coconut Oil
- 1/3 cup Toasted Pistachios, chopped
- Sea Salt, for sprinkling
- 24 mini candy cup liners
How To Make Chocolate Bourbon Caramel Cups
A step-by-step guide to these wonderfully rich, gooey, and impressive treats.
- Make the Chocolate Cups: Melt the dark chocolate and 2 tsp of coconut oil in a microwave-safe bowl in 30-second intervals until smooth. Using a small pastry brush or the back of a small spoon, paint a thin layer of the melted chocolate up the inside of each of the 24 candy cup liners. Place them on a sheet pan and put them in the freezer for 10–15 minutes to set.
- Make the Bourbon Caramel: While the cups chill, add the bourbon and vanilla to the coconut cream. In a heavy saucepan, melt the sugar with 1/4 cup of water over medium-high heat. Do not stir; just swirl the pan. Cook until the sugar turns a deep amber color.
- Finish the Caramel: Turn the heat to low and carefully whisk in the 2 Tbsp of coconut oil, then slowly whisk in the cream mixture. The mixture will bubble up violently. If the sugar seizes, keep it on low heat and continue to stir until it melts back into the caramel.
- Fill and Chill: Remove the chocolate cups from the freezer. Spoon a small amount of the warm caramel into each frozen chocolate cup. Place the pan back in the freezer for about 15 minutes to firm up the caramel.
- Seal and Garnish: Gently re-melt the remaining chocolate if needed. Spoon a small amount of chocolate over the top of the caramel in each cup to seal it. Immediately sprinkle the tops with chopped pistachios and a pinch of sea salt. Let the cups sit at room temperature until the chocolate has completely set.
Recipe Tips
For the perfect, professional-looking chocolate cups every time.
- How do I make caramel without it crystallizing? The most important rule is to not stir the sugar as it boils. You can gently swirl the pan if you see one area browning faster than another, but a spoon can cause sugar crystals to form.
- What do I do if my caramel seizes? “Seizing” is when the hot sugar hardens into a lump when you add the cream. Don’t panic! As the recipe directs, just keep the pan on a very low heat and continue to stir gently but consistently. The hard caramel lump will eventually melt back into the cream and your sauce will be smooth again.
- How to easily make the chocolate shells? A small, clean paintbrush or a small silicone pastry brush is the perfect tool to evenly and thinly coat the inside of the paper liners. The goal is a thin but solid shell with no holes.
- Can I make these non-alcoholic? Yes, absolutely. For a non-alcoholic caramel, simply substitute the 1 tablespoon of bourbon with an extra teaspoon of vanilla extract and a splash of water or cream.
What To Serve With Chocolate Bourbon Caramel Cups
This decadent treat is a star on its own.
These gourmet candy cups are a perfect addition to a holiday dessert platter or a homemade gift box. They are fantastic served with:
- A hot cup of black coffee or an espresso
- A small glass of the same bourbon used in the caramel
- A platter of assorted nuts and dried fruits
How To Store Chocolate Bourbon Caramel Cups
Keeping your homemade candies fresh.
- Room Temperature or Freezer: Store the finished cups in an airtight container. They can be kept at a cool room temperature for up to a week, or in the freezer for several months for a delicious frozen treat.
Chocolate Bourbon Caramel Cups Nutrition Facts
An estimated guide per cup.
- Calories: 150 kcal
- Carbohydrates: 15 g
- Protein: 1 g
- Fat: 9 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, absolutely. Finely chopped toasted pecans, almonds, or even salted peanuts would be a delicious substitute for the pistachios.
Yes! This recipe is easily made vegan. Just ensure you are using a dairy-free vegan dark chocolate, and use coconut oil and coconut cream as listed in the recipe.
Yes. If you are not making a vegan version, you can substitute the coconut cream with an equal amount of regular heavy whipping cream.
Try More Recipes:
Chocolate Bourbon Caramel Cups Recipe
Course: DessertCuisine: AmericanDifficulty: No-Bake24
servings30
minutes15
minutes150
kcalDecadent and impressive homemade candy cups featuring a crisp dark chocolate shell, a gooey, smooth bourbon-infused caramel center, and a crunchy, salty pistachio topping.
Ingredients
Cups: 12 oz. chopped dark chocolate, 2 tsp. coconut oil, 1/3 cup toasted pistachios, sea salt.
Caramel: 1 cup sugar, 2 Tbsp. coconut oil or butter, 3/4 cup coconut cream or heavy cream, 1 Tbsp. bourbon, 2 tsp. vanilla.
Equipment: 24 mini candy cup liners.
Directions
- Melt the chocolate and 2 tsp of coconut oil until smooth. Paint a thin layer of chocolate inside each of the 24 candy cup liners. Freeze for 15 minutes to set.
- Caramel: In a saucepan, boil the sugar and 1/4 cup water (without stirring) until it turns an amber color.
- Remove from heat and carefully whisk in the coconut oil/butter, then the cream/bourbon/vanilla mixture until smooth. Let cool slightly.
- Remove the chocolate cups from the freezer and spoon a little of the caramel into each one. Freeze for another 15 minutes to firm up the caramel.
- Re-melt the remaining chocolate. Spoon a small amount over the top of the caramel to seal each cup.
- Immediately sprinkle with chopped pistachios and a pinch of sea salt.
- Let the cups sit at room temperature until the chocolate has completely set. Store in an airtight container.
Notes
- When making the caramel, do not stir the boiling sugar. Gently swirl the pan if needed.
- Be very careful when adding the cream to the hot sugar, as it will bubble up violently.
- This recipe can easily be made vegan by using dairy-free chocolate and coconut cream/oil.
- These make a beautiful and impressive homemade gift for the holidays.