Chocolate Durian Caramel Cups + Review

March 23, 2015

Snacks

By: Jasmine Briones 

Durian alone is out of this world and satisfying, but with chocolate, oh my god this took it to a whole new level.

Chocolate Durian Caramel Cups 18

Durian isn’t commonly enjoyed in my home here in California, as it is quite expensive, and is a hit or miss for me since they are all sold frozen. But, however, when my mom comes home from the asian market and surprises me with a pack of frozen monthong durian…all for myself…I’m going to faceplant into it 😉

I also finally got my hands on some of Sunsella’s Silicon Baking Cups. I kept on telling myself that I did not need yet another accessory in the kitchen (our drawers are seriously overflowing!), but I have found myself constantly using paper/disposable baking cups and it was finally time, and these are definitely recommended.

Chocolate Durian Caramel Cups 08

They are environmentally friendly and will in the long run save you some cash! You won’t have to spend money on paper cups, and you also won’t be contributing to waste after their use, it’s a win win! Another up is that these are BPA, phthalate and lead free, so I felt safe using them. For more info, you can check out their website.

Chocolate Durian Caramel Cups 1If any of you remember, I made this caramel in my Healthy Raw Vegan Apples & Caramel recipe. It is the perfect sweetness addition to the durian and chocolate. Plus, if you have extra from this recipe, you can serve it with apples, it’s so good! 😉

It’s really easy to make, all you need to blend together are dates and water + optional cinnamon and vanilla. Place into a jar or sealable container and store in the refrigerator until use. It lasts about 1 week, but I promise you it will be in your tummies before then.

A printable recipe is located at the bottom of this post 🙂

Chocolate Durian Caramel Cups 8Arrange 12 mini silicon baking cups onto a flat surface.

Melt chocolate chips over a double boiler, and once melted, place 2 tsp into the baking cup and use the teaspoon measurer to coat the sides. I suggest you not go almost all the way up the sides like I did, as this forces you to create larger cups and use more chocolate in the end. Leave about a 1 cm gap for the top layer. Place into the freezer for 5 minutes.

Chocolate Durian Caramel Cups 69Remove from freezer and spoon in 2 Tbsp of the durian mixture into each cup. Next, top with 2 tsp caramel. Once you have filled every cup, pick each up, and drop it onto the counter.

UntitledThis will clear out air bubbles and level everything out. Once you do this, check the height of the filling. It should be relatively close to the height of the side chocolate, about 1/2 cm below it. You don’t want the filling to be too low, because then you’ll need A LOT more chocolate to meet the height. Add more durian/caramel as needed (see how much I added below).

Chocolate Durian Caramel Cups 87Place into the freezer for 5 minutes.

While in the freezer, melt more chocolate over a double boiler. I used 1 cup of the chocolate chips, but you may need more or less. What you should do is melt 1/2 cup first, then melt more later if needed.

Remove from the freezer, the top with enough chocolate to completely cover the tops. Let it sit for 5 minutes then add cacao nibs (optional).

Chocolate Durian Caramel Cups 12Place back into the freezer to set for 30 minutes, or until chocolate is hard. To serve, peel off the baking cups. Since they are non-stick, they peel off of the chocolate easily. Let it thaw for 5-10 minutes just so its easy to bite into.

Chocolate Durian Caramel Cups 3Oh and drizzle them up with caramel sauce…I dare you. And if you have leftovers, store in the freezer for a month.

Chocolate Durian Caramel Cups 2Make sure you tag me on Instagram @sweetsimplevegan or tweet @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes! I love to see your photos!

Print
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Chocolate Durian Caramel Cups


  • Author: Jasmine Briones / Sweet Simple Vegan
  • Total Time: 1 hour 15 minutes
  • Yield: 12

Ingredients

Caramel

  • 1/2 cup medjool dates, pitted
  • 1/2 cup water
  • 1/4 tsp cinnamon
  • 1/4 tsp fresh vanilla bean or extract

Durian Fudge

  • 14 oz frozen of durian flesh, thawed and seeds removed
  • 1/4 cup water
  • 5 medjool dates
  • 2 tablespoons of raw cocoa powder
  • Optional: cinnamon and vanilla powder

Additional


Instructions

Caramel

  1. Run all ingredients in a blender until smooth.
  2. Place into a sealable container, and store in the fridge for up to a week.

Durial Fudge

  1. Thaw the durian on the counter or in the fridge overnight. Alternatively, you can defrost in the microwave.
  2. Place all of the ingredients into a high speed blender and run until smooth.
  3. Place into a sealable container, and store in the fridge for up to a week.

Assembly

  1. Arrange 12 mini silicon baking cups onto a flat surface.
  2. Melt chocolate chips over a double boiler, and once melted, place 2 tsp into the baking cup and use the teaspoon measurer to coat the sides, leaving about a 1 cm gap on the sides. Place into the freezer for 5 minutes.
  3. Remove from freezer and add 2 Tbsp of the durian mixture, then 2 tsp caramel. Pick each cup up, and drop it onto the counter to clear out air bubbles and level it out. Check the height of the filling, which should be close to the height of the side chocolate, about 1/2 cm below it. Add more durian/caramel as needed (see how much I added below). * Place into the freezer for 5 minutes.
  4. While in the freezer, melt more chocolate over a double boiler. I used 1 cup, but you may need more or less. Melt 1/2 cup first, then melt more later as needed.
  5. Remove from the freezer, the top with chocolate to completely cover the tops. Let it sit for 5 minutes then add cacao nibs (optional). Place back into the freezer to set for 30 minutes, or until chocolate is hard.
  6. To serve, peel off the baking cups. Let it thaw for 5-10 minutes just so its easy to bite into. Drizzle with caramel sauce if desired.

Notes

-I suggest you not go almost all the way up the sides like I did, as this forces you to create larger cups and use more chocolate in the end.
-You don’t want the filling to be too low, because then you’ll need A LOT more chocolate to meet the height.
-Store in the freezer for a month.

  • Prep Time: 1 hour 15 mins
  • Category: Dessert
  • Cuisine: Vegan

Disclaimer: This page may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same. Sunsella provided me with the silicon baking cups for review, but as always, I would not share a product with you all unless I was truly satisfied. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Sarah says:

    OMG Jasmine… these look amazing!! Bring this this weekend:)

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