Gochujang Caramel Chocolate Bark Cups

Gochujang, Korea’s beloved fermented chili paste, lends savory heat to buttery caramel in these playful chocolate bark cups. Dark and white chocolate cradle the spicy-sweet swirl, finished with toasted sesame and crunchy peanuts.

Serves 6 · 25 min prep · 15 min cook

Estimate for one serving

• 345 cal
• 4g protein
• 36g carbs
• 22g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 tbsp gochujang paste
• 1/2 cup granulated sugar
• 2 tbsp water
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 tsp flaky sea salt
• 10 oz dark chocolate chips or chopped bar (60-70%)
• 3 oz white chocolate chips
• 1 tbsp toasted sesame seeds
• 1/3 cup roasted peanuts, roughly chopped
• 12 mini muffin liners or silicone cups

Instructions

1. 1Line a mini muffin tin with paper liners or set out silicone cups on a tray. Chop the dark and white chocolate if using bars and keep them separate.
2. 2Make the gochujang caramel: in a small heavy saucepan combine the sugar and water over medium heat. Cook without stirring until the syrup turns deep amber, swirling the pan occasionally, about 5 to 7 minutes.
3. 3Remove from heat and carefully whisk in the heavy cream and butter; the mixture will bubble vigorously. Whisk in the gochujang until fully smooth and glossy, then stir in most of the flaky salt. Let the caramel cool 5 minutes until thickened but still pourable.
4. 4Melt the dark chocolate in a heatproof bowl set over barely simmering water or in short microwave bursts, stirring until completely smooth and just warm.
5. 5Spoon a thin layer of melted dark chocolate into the bottom of each cup, tilting to coat the sides lightly. Chill 5 minutes until the chocolate firms.
6. 6Drizzle a small spoonful of the warm gochujang caramel into the center of each chocolate cup, keeping it away from the very edge so it stays contained.
7. 7Re-warm the remaining dark chocolate if needed and spoon it over the caramel to seal each cup completely. Tap the tin gently to level the tops.
8. 8Melt the white chocolate until smooth and drizzle thin zigzags over the tops of the cups. Immediately sprinkle with toasted sesame seeds, chopped peanuts, and the remaining flaky salt.
9. 9Chill the cups at least 45 minutes until fully set and snappy. Peel away the liners and serve cold or at cool room temperature so the spicy-sweet caramel center stays chewy against the crisp chocolate shell.