Caramel Filled Chocolate Fatbombs Recipe


Caramel Filled Chocolate Fatbombs Recipe 

Recipe:
150g 85% Lindt dark chocolate
20g cocao butter
1/4 cup unsalted butter
1/2 cup cream
1/4 cup Erythritol
Pinch flaked salt

Method:
- Melt together the cocao butter and chocolate until well combined and smooth. 
- Fill small silicone moulds with chocolate 1/3 of the way. Place mould into freezer to set chocolate.
- While chocolate is setting make the caramel filling.
- In a small saucepan melt the butter and allow it to brown slightly, this gives the caramel a golden colour and lovely flavour. When brown slowly add the remaining ingredients, stir to combine and reduce heat. - - Allow sauce to simmer on a low heat to reduce and thicken. 
- When sauce has thicken and is sticky remove from heat and allow to cool slightly. If left to cool without stirring the Erythritol will start to crystallise so you’ll need to spend some time gently stirring to cool the caramel and to make it smooth, this may take anywhere from 5-10mins. 
- When caramel has cooled and is lovely and smooth remove the chocolate moulds from freezer and scoop a small amount of caramel into the centre of each mould and top with remaining chocolate. Sprinkle with a little flaked salt and place in fridge to set for 1hr.
- Remove chocolates from moulds and store in an airtight container in the fridge.

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