Salted caramel chocolates, perfectly balanced flavours of dark chocolate and sweet caramel with a pinch of salt… yummy!
Ingredients (makes 15):
- 100g dark chocolate
- 1/3 cup dulce de leche
- sea salt flakes
Melt dark chocolate over a bain-marie or in a microwave and using a brush or a small spoon, spread the chocolate around the sides of the moulds, place in the fridge to harden, for about 15 minutes.
Spread the moulds with a second layer of chocolate (the layer should be quite thick, so the chocolates won't break when you are removing them from the moulds). Place back in the fridge for further 10-15 minutes unitl the chocolate has set.
Fill the chocolate cases half way with dulce de leche and sprinkle some sea salt (just a small pinch). Top with more dulce de leche, leaving a little space to cover with chocolate.
Spread some chocolate on top, to cover the filling and place in the fridge for at least 30 minutes.