Dark Salted Caramel Chocolates
February 12, 2016 | Makes 20
For the Chocolate:
- 100g of Cacao Butter
- 2 Tablespoons of Cacao Powder
- 2 Tablespoons of Maple Syrup/Honey
For the Caramel:
- 1 Can of Coconut Milk (Cold - refrigerated)
- 2 Tablespoons of Coconut Oil
- 3/4 Cup of Coconut Sugar (110g)
- 2 Tablespoons of Water
- Good Pinch of Coarse Salt
This is an old recipe that I’ve revamped to make even better, just in time for Valentine’s Day. They were always good but this new and improved caramel filling is unbeatable. It’s crazy delicious and takes these to a whole new level. The caramel is sticky and runny when the chocolates are at room temperature and gorgeously fudgey if you’ve just taken them out of the fridge, both ways equally delicious! You should have a little leftover caramel after making these so you can keep it in the fridge for other treats. If your Valentine is more of a white chocolate person, try that version here!
Start with the caramel. Scoop the coconut cream from the top of the cold can of coconut milk, don’t use any of the coconut water. Add 1/2 a cup of it to a pot on medium heat with the coconut oil. Let it all melt together, then pour it into a bowl and set aside.
Add the water and coconut sugar to the pot and cook on medium heat, stirring gently until all of the sugar is dissolved.
Carefully stir in the coconut mixture and bring it to a simmer (adjust heat if needed). Let it bubble and simmer, stirring frequently, for 8-10 minutes, then take it off the heat. Pour it in to a bowl and pop it in the freezer to cool and thicken.
To make the chocolate, combine the cacao butter and maple syrup in a small saucepan on medium heat. When they’re completely melted, take it off the heat and whisk in the cacao powder.
You can use either a chocolate mold or a silicone ice tray to shape the chocolates. Pour about 1 teaspoon of the melted chocolate into the bottom of the mould to fill it 1/3 of the way. Pop them in the freezer to set for about 15 minutes. Set the rest of the melted chocolate aside.
Take the chocolates and caramel out of the freezer and spoon a little caramel into each. Whisk the melted chocolate again and then pour another teaspoon of it onto each to fill the mould.
Pop them in the fridge for about half an hour until set, then serve. Store in an airtight container in the fridge and take out a few minutes before serving.