OMG! Don’t tell me you are one of those people who love both chocolate and caramel sauce. If that is you, then you are going to be in heaven when you make these caramel filled chocolates. I do believe the chocolate lovers amongst us, have been catered for on many occasions on this blog. For example, in previous posts we’ve made this chocolate eclairs recipe, this chocolate peanut butter cookies recipe and even this chocolate mousse recipe.
As with most chocolate recipes, there will be the process of melting the chocolate and then allowing it to cool down, before use. What I love about this recipe, is that as long as you are not making your own homemade sauce, then only two ingredients are required. As I am writing this, I just had the brilliant idea, of trying to make these with white milk chocolate. Feel free to experiment too. This recipe yields 10 to 12 chocolates but can be doubled or tripled as needed.
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Here’s What You’ll Need:
- milk chocolate
- caramel sauce
- small pan
- parchment paper
- medium bowl
- square molds
- piping bag
Have you ever tempered chocolate in your kitchen before? If not, that is the first thing you’ll have to do before you can start filling the molds. Make sure that the chocolate shells have no holes, and whilst you wait for them to set in fridge, you can make the caramel sauce. The caramel sauce is then piped into the molds, which are sealed off with a chocolate base and left in the fridge to set for another half hour. Enjoy! 🙂
You can get the full recipe & instructions on the Charlottes Lively Kitchen blog, here…
Caramel Filled
Chocolates Recipe
You can watch the video below on Easy Caramel Filled Chocolates Recipe Tutorial…
You can watch the video below on Caramel filled chocolates recipe…
You can watch the video below on Caramel Filled Chocolates…
