Caramel Filled Chocolates

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: dark chocolate chips

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is often more affordable and still provides a good flavor.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Brown sugar is typically cheaper and adds a slight molasses flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a less expensive alternative to butter.

In a heavy bottomed saucepan over low heat, add water, sugar, sea salt, and a vanilla pod.

Let the sugar dissolve for around 2-3 minutes without stirring.

Increase heat to medium low and bring to a steady simmer, letting it bubble away without stirring for about 20 minutes until it turns a dark golden brown.

Add heavy cream to the caramel and whisk until all sugar is dissolved, being careful as it bubbles up.

Turn down the heat and let it simmer for around 3 minutes, then add vanilla extract for extra flavor.

Remove the caramel from heat and set aside to cool.

In a bowl, add 72% dark chocolate for the chocolate shell.

Using a GoodCook Sweet Creations Bake Perfect 24 Cup Mini Muffin Pan, spoon chocolate into each well and bring it up the sides to cover the surface.

Place the filled muffin pan in the freezer for around 15 minutes until frozen solid.

Scoop a small amount of caramel sauce into each chocolate cup.

Pour melted chocolate over the caramel, filling the cup to the top and sealing it in.

Return the filled muffin pan to the freezer for another 20 minutes until frozen solid.

Flip the tray over to release the chocolates; tap the back if they don't pop out easily.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens