All Recipes Confectionary Easter

Gooey Caramel Chocolates

Gooey Caramel Chocolates

150g dark chocolate, melted
80g mars bar (chopped)
60ml cream
50g white chocolate, melted

Combine mars bars and cream in a saucepan and melt over low heat until smooth. Transfer to a bowl and allow to cool.
Brush a thin layer of dark chocolate inside your moulds or foil cases, stand upside down on a wire rack to set.
When set pour the caramel mix into each case leaving 3mm of space at the top.
Spoon over the remaining dark chocolate to enclose the caramel.
Allow to set then unmould and decorate with white chocolate.

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