Caramel-Filled Chocolates Recipe

Name: Caramel-Filled Chocolates
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24 chocolates
Cuisine: French
Ingredients: 1 cup granulated sugar; 1/4 cup water; 1/2 cup heavy cream, at room temperature; 2 tablespoons unsalted butter, at room temperature; 1/2 teaspoon vanilla extract; 1/4 teaspoon sea salt; 8 ounces dark chocolate (70% cocoa), finely chopped; 1 tablespoon coconut oil or vegetable shortening

French · Dessert · 45 min total

Caramel-Filled Chocolates recipe videos

These homemade chocolates feature a soft, buttery caramel center encased in a smooth dark chocolate shell, perfect for gifting or indulging.

30
min prep

15
min cook

24
servings

150
kcal/serving

Ingredients

1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream, at room temperature
2 tablespoons unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
8 ounces dark chocolate (70% cocoa), finely chopped
1 tablespoon coconut oil or vegetable shortening

Instructions

Line an 8x8-inch baking dish with parchment paper, leaving overhang on two sides.
In a medium saucepan, combine sugar and water. Cook over medium heat, stirring occasionally, until sugar dissolves. Brush down any crystals with a wet pastry brush. Continue cooking without stirring until mixture turns a deep amber color, about 8-10 minutes.
Remove from heat. Carefully pour in heavy cream (mixture will bubble vigorously). Stir in butter, vanilla, and salt until smooth. Pour caramel into prepared dish. Let cool at room temperature for 30 minutes, then refrigerate until firm, about 2 hours.
Once caramel is firm, lift from dish using parchment. Cut into 24 small squares. Roll each square into a ball and place on a parchment-lined baking sheet. Freeze for 15 minutes.
In a heatproof bowl over simmering water, melt chocolate with coconut oil, stirring until smooth. Remove from heat.
Using a fork or dipping tool, dip each caramel ball into melted chocolate, coating completely. Tap off excess and place on parchment-lined baking sheet. Repeat with all caramels.
Refrigerate chocolates until set, about 30 minutes. Store in an airtight container in the refrigerator for up to 2 weeks.

Tips

For best results, use a candy thermometer and cook caramel to 350°F (177°C) for a deep flavor.
If chocolate thickens while dipping, reheat gently over warm water.
Let chocolates sit at room temperature for 5 minutes before serving for best texture.

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