Ingredients:

  • 6 oz (170g) white chocolate, chopped
  • 1 tbsp (14g) unsalted butter, room temperature
  • 3 large (500g) Granny Smith apples, diced small
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15g) brown sugar
  • 1/2 cup (120ml) salted caramel sauce
  • 1/4 cup (60ml) heavy cream
  • 1 pinch (1g) flaky sea salt
  • 4-6 (20g) toasted pecan halves

Instructions:

  1. Combine the chopped chocolate and butter in a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until the mixture is glossy and smooth.
  2. Spoon roughly 2 tbsp (30ml) of the chocolate mixture into the bottom of each of the 4 cups. Spread evenly and refrigerate for 20 minutes until firm.
  3. Toss the diced apples with lemon juice. Heat a skillet over medium heat and add the apples, cinnamon, and brown sugar.
  4. Cook for 5-8 minutes, stirring occasionally, until the apples are tender but still hold their shape. Remove from heat and let cool to room temperature.
  5. Spoon a generous layer of spiced apples over the hardened chocolate base, filling each cup about 2/3 of the way.
  6. Drizzle 2 tbsp (30ml) of caramel sauce over the apples, ensuring it reaches the edges.
  7. Top with a dollop of whipped heavy cream, a sprinkle of flaky sea salt, and a toasted pecan half.