Gooey Chocolate Caramels

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Gooey Chocolate Caramels

These are one of my all time favourites. Rich melt in your mouth chocolate and gooey caramel.

Servings 8 portions

Cook Time 20 minutes mins

Total Time 20 minutes mins

Equipment

• Mixing Glass Bowl
• Silicone Spatula
• Pour Saucepan with Lid

Ingredients

• 20 gr semi sweet chocolate I sometimes use white chocolate for the base only

Caramel sauce as below:

• 200 gr white sugar
• 60 gr unsalted butter
• 120 ml heavy cream

Instructions

• In a wide bottomed pan, place the sugar and heat over a medium heat. Wait until you can see the sugar melting then stir using a spatula until the sugar liquid has turned a light golden colour.
  
• At this stage add in the butter carefully (it will bubble vigorously) and stir until it has melted and is fully mixed into the caramel.
  
• Remove from the heat and pour in the double cream continuing to stir – again it will bubble so take care when doing this.
• Pour into a jug and set aside to cool.
• Place two thirds of the chocolate into a bowl set over a pan of simmering water and melt. Once it reaches 45c remove from the heat even if you still have some unmelted chocolate as it will continue to melt once off the heat.
  
• Place into a bowl and add small pieces of unmelted chocolate stirring until your chocolate reaches 32c. At this point it is tempered and ready to use.
  
• If you have any unmelted chocolate lumps, remove these.
• Pour the melted chocolate into a chocolate mould and fill to the top, then tip over and let the excess drain out. I tip mine out over greaseproof paper making it easier to reuse at a later time.
  
• Check that you do not have any holes in the chocolate coverage in the mould then use an offset spatula to scrape any excess from the top of the mould
  
• Place in the fridge to set for around 30 minutes.
• Place your left over chocolate back over the pan to use for the base.
• Once set and the caramel cooled, place the caramel into a small piping bag and pipe around half a teaspoon of caramel into each chocolate shell.
• Spoon melted chocolate over the top of the caramel filling to form the base then scrape off any excess.
  
• Place back into the fridge to set completely.
• Once set, turn over your mould and tap onto the worktop and the chocolate should pop out.
  

Course: Dessert

Cuisine: English

Keyword: Chocolate, Gooey, Quick & Easy

Did you make this recipe?

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