Thursday, April 11, 2013

Chocolate caramel melts...


Don't you love it when something great comes about unexpected? Typing that sentence makes me feel like I should follow that statement up with a profound story of self discovery...but I'm actually just going to talk about my discovery of these chocolate caramel-melt-in-your-mouth little morsels of deliciousness. 

These were originally going to be centres for some truffles - but then my truffle mixture didn't set. Which turned out not to be such a bad thing because 1) these were the end result, and 2) Andrew and I got to eat about twenty truffles worth of rich chocolate ganache for pudding that night.

Ingredients:

20g butter
40g light brown sugar
3tbsp golden syrup
35ml double cream
50g good quality milk or dark chocolate - this would work great with Cadburys!

Method:

1) Place all ingredients except the chocolate into a saucepan and place over a high heat. Bring to the boil and boil for 2-4 minutes, stirring regularly, until the sauce has thickened.

2) Add the chocolate and remove from the heat, stir until the chocolate has melted and combined.

3) Line a plate or tray with clingfilm and lightly oil the surface. Spread the mixture evenly across the plate and cover with clingfilm.

4) Place in the freezer for 1 hour (or until set). Use a small cookie cutter to cut out discs to your desired size!

2 comments:

  1. oh my goodness, these look soo good!! x

    ReplyDelete
  2. Thank you! They were really yummy, which massively softened the blow of my truffles not working!

    ReplyDelete

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