Salted butter caramel filled chocolates

By sophie21

0 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 4.1/5 (41 Votes)

1 Picture

Soft centre chocolate cake in the microwave

Approved byThe Chef Soft centre chocolate cake in the...

Christmas Carrot Chocolate Nutty...

Ingredients

200 g of chocolate 55% cocoa
5 tbsp of single cream
100 g of caster sugar
2 pinches of salt
1 tablespoon liquid honey
80 g butter
Decoration:
100 g of chocolate 60 to 70% cocoa

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Prepare the caramel: Melt the sugar in a saucepan over medium heat, stir in the honey and continue cooking. When the caramel is a golden colour, add the cream bit by bit (the caramel will boil quite fast). Boil for 2 mins. Remove from the heat and add the butter and salt. Check it's done by dripping some caramel onto a cold plate: it should harden but remain soft. Pour into a bowl and leave to cool.

Step 2

Make the shells: brush with melted chocolate the insides of a plastic egg box. Apply a first coat not too thick, leave to harden, then apply a second coat. Allow to cool 10 mins in the fridge, then 30 mins in the freezer. Put back for 5 minutes in the fridge before removing them gently from the moulds. Stir the caramel to soften it a little before filling the shells. Decorate the top with some chocolate shavings.