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Homemade Caramel Filled Chocolates Recipe

Homemade Caramel Filled Chocolates Recipe | Caramel Stuffed Chocolates at Home

blessmyfoodbypayal
Homemade Caramel Filled Chocolates Recipe brings rich chocolate shells with gooey caramel centers, perfect for gifting, celebrations, and satisfying sweet cravings.
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Prep Time 45 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Dessert
Cuisine world
Servings 9 Chocolates

Ingredients
  

1 cup = 250 ml

FOR MAKING CARAMEL

  • 3/4 cup sugar
  • 3 tbsp water
  • 6 tbsp warm milk full fat)
  • 3 tbsp butter
  • 1/2 tsp vanilla essence

FOR CHOCOLATE SHELL

  • 150 gram dark chocolate

Instructions
 

MAKING OF CARAMEL SAUCE

  • Add sugar and water in a pan.
  • Cook on low heat while stirring.
  • Initially sugar will melt.
  • Soon sugar will start turning brown.
  • When sugar turns brown, add butter.
  • Let butter melt completely.
  • Add milk while stirring simultaneously. If crystals form, no worry. It will also melt.
  • Let it cook little more until slightly thickens.
  • Remove from the heat and let the caramel cool down completely. After cooling it will thicken more.

MAKING OF CHOCOLATE SHELL

  • Out of 150 grams, take 100 grams of chocolate in a microwave safe bowl. However you can melt chocolate in double boiler as well.
  • When chocolate melts completely, pour few spoons of it in a chocolate silicon mould.
  • Lift and rotate the mould here and there so that Chocolate gets coated on all the four sides of the mould.
  • You can use the spoon as well to coat the walls of mould.
  • Once properly coated, flip the mould over the bowl carrying chocolate so that extra chocolate drips out of the mould.
  • Place the mould in refrigerator for 10 minutes so that Chocolate sets properly.
  • Now pour the caramel on each cavity.
  • Again put the mould in refrigerator for 10 minutes.
  • Once again add rest of the chocolate (50 grams) in the bowl in which chocolate was earlier melted, and melt this chocolate too.
  • Pour this chocolate over the caramel in a way that the caramel is thoroughly sealed.
  • Again put the mould in refrigerator for atleast 30 minutes so that Chocolate sets firmly.
  • Now take out the chocolate from the moulds.
  • Enjoy.

Notes

  1. We have used the dark chocolate to make this recipe but feel free to use milk chocolate.
  2. Make sure the mould is coated so well with chocolate otherwise caramel will ooze out of the shell.
  3. Make the caramel bit thick so that it stays inside the chocolate.
Keyword caramel covered chocolates