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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