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Festive Gifts - Sea Salted Caramel Chocolates

It’s here! The last edible gift recipe before Christmas, woohoo. I hope you have enjoyed the recipes I have shared, along with the ones from last year and that they have inspired you to have a go and give something that’s made with love to your friends and family.

These salted caramels use the sea salted caramel sauce from last years festive gift recipe, click here to head straight to it. I always have a jar of this in the fridge ready for drizzling on ice cream, or mixing into buttercream…mmmm.

I used an ice cube tray as my chocolate mould, but you can pick up specialist chocolate moulds in all different shapes on line or in shops like Lakeland.

Sea Salted Caramel Chocolates

250g best quality dark chocolate, roughly chopped

1 jar of salted caramel sauce (see link above)

edible gold dust for decoration - optional

  • Melt the dark chocolate in a heatproof bowl suspended over a pan of simmering water (don’t let the bowl touch the water or the chocolate will split).

  • Pour the melted chocolate into each mould, filling it to the top, then turn the mould over and allow the chocolate to pour out of the mould back into the bowl. This will leave a coating of chocolate in the moulds.

  • Place the mould into the fridge to set hard.

  • Remove the mould from the fridge and spoon the salted caramel sauce into each one, leaving a gap at the top ready to fill with more melted chocolate.

  • Fill the moulds to the top with the melted chocolate, making sure to cover the surface of the salted caramel completely.

  • Place back into the fridge to fully set.

  • Once the chocolate is solid, tap them out of the mould. If they are being stubborn and not coming out, then carefully dip the base of the plastic mould into warm water - don't submerge it totally as you don’t want the water to come into the contact with the chocolate. Give the mould a few seconds and then try tapping them out again.

  • A pretty festive finish is to dust some edible gold powder over the tops.

  • Package up in pretty tins and enjoy giving to your loved ones.

I will be sharing another recipe next Friday, just after Christmas. If you are celebrating over this festive time, then ‘Seasons Greetings’ I hope you all have a wonderful time.

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