Giant Salted Caramel Filled Egg

  • Total Time

    3h 0m
  • Serves

    20
  • Skill Level

    Advanced
  • Dietary Needs

    Veg
    • Vegetarian

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We have gone a bit overboard with this one, but it's so fun and you should make it. We've filled a chocolate shell with pure Billington's caramel. You could easily turn this into salted caramel by simply adding some salt. It's definitely for sharing though. 

Method

  1. Melt the chocolate in a bowl over a pan of simmering water.

  2. Line a baking tray with baking parchment.

  3. Spoon the chocolate into the egg mould and swirl to coat thinly. Place the
    mould upside down on the baking parchment and allow the chocolate to set
    for 10 minutes. By placing the mould upside down the chocolate will thicken
    around the edges where you need it to be strongest.

  4. Repeat this process to make 3 layers.

  5. Allow the eggshells to set completely before turning out.

  6. Make the caramel by gently melting all the ingredients together until smooth,
    then chill in the fridge until firm.

    • 390g Dulce de Leche
    • 100g Condensed Milk
    • 100g Light Muscovado Sugar (We like Billington's)
    • 100g Butter (Unsalted)
    • 1 1/2 tsp Salt Flakes
  7. When you are ready to make the egg fill both chocolate halves with the
    caramel and stick together with melted chocolate and then chill again until
    needed.

    Top Tip: Storage Instructions

Let's Bake

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