date:Aug 27, 2013
ol. Use a small, sharp knife to carefully run around the edge of each pan to remove caramel cups. Transfer to a wire rack.
4. Place chocolate in a heatproof bowl over a saucepan of simmering water (don't let the base of the bowl touch the water). Stir until chocolate melts. Remove from heat. Pour into a plastic bag and cut off a corner. Pipe melted chocolate over each caramel cup. Allow 30 minutes to set. Store in an airtight container for up to 3 days.