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Salted caramel chocs web

Salted caramel chocolates

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2.713 stars based on 45 ratings

These luxuriously indulgent chocolates are a wonderful treat to gift your friends and family with – if you can keep your hands off of them! Inside the dark chocolate shell lies a smooth, velvety salted caramel filling making these little nibbles really moreish. These adorable chocolates would also work great as Christmas tree decorations simply wrap in coloured foil and hang up.

Key Information

  • Prep:
  • Bake:
  • Serves:24
  • Skill level:easy

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Ingredients

For the chocolate shell

  • 400g 14⅛ oz Dark chocolate

For the caramel filling

  • 100g 3½ oz Butter (salted)
  • 80g 2⅞ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 397ml 13½ fl oz Condensed milk
  • 397ml 13½ fl oz Caramel
  • 6g ¼ oz Sea salt

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    To make the caramel sauce, place the butter, sugar, condensed milk, caramel and sea salt into a saucepan and heat until the butter has melted.

    Ingredients for this step

    • 100g 3½ oz Butter (salted)
    • 80g 2⅞ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
    • 397ml 13½ fl oz Condensed milk
    • 397ml 13½ fl oz Caramel
    • 6g ¼ oz Sea salt
  2. Classic mode Step 2

    Pour the sauce into a jar and allow to cool fully and leave to chill in the fridge.

  3. Classic mode Step 3

    Break up half of the chocolate into a bowl over simmering water (make sure that the water is not touching the bottom of the pan)

    Ingredients for this step

    • 400g 14⅛ oz Dark chocolate
  4. Classic mode Step 4

    Bring the temperature up to 42°C/110°F, then remove from the heat and allow to cool. Continue to monitor the temperature until it reaches 32°C/90°F.

  5. Classic mode Step 5

    Carefully spoon the chocolate into the moulds using a decorating brush or the back of the teaspoon to smooth. Tip the mould up to remove any excess chocolate, pouring it back into the bowl.

  6. Classic mode Step 6

    Chill the moulds for 10-20 minutes, until the chocolate has set.

  7. Classic mode Step 7

    Once the chocolate has set, fill the moulds with the caramel sauce (do not overfill)

  8. Classic mode Step 8

    Chill further in the fridge until the caramel has hardened.

  9. Classic mode Step 9

    Meanwhile, melt the remaining chocolate as before and carefully spoon over the caramel to seal the chocolate. Chill for 15-20 minutes.

  10. Classic mode Step 10

    Once completely set turn out the chocolates and wrap ready to gift or decorate your tree.