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About the bake
Chocolate Bombs make an excellent little gift for loved ones, if it's Christmas time or not. This recipe includes tempering chocolate and making a caramel. We've included Paul's expert video below to run you through the best way to temper chocolate. The Chocolate Bombs will also require setting in the fridge over night so it's a good recipe to prep the day before. Any left over caramel can be stored in a jar or used as a dip for other recipes.
Method
Step 1:
In a large saucepan melt the butter, sea salt, light and dark muscovado sugars and bring to a gentle simmer.
Step 2:
Simmer for 5 minutes and then remove from the heat. Add the double cream and vanilla extract and mix well.
Step 3:
Add the chocolate and whisk until smooth.
Step 4:
Allow to cool then fill your chocolate shells. Leave overnight to set. Roll in tempered dark chocolate to seal your chocolate shells if needed
Step 5:
To Decorate
In a bowl, mix the sugar and the lustre dust and dip the exposed caramel opening of the chocolates.
Finished caramel bombs will keep for 6 weeks at room temperature. Unused caramel will keep in an airtight container in the refrigerator for up to 8 weeks.
Ingredients
For the Caramel
- 125g Unsalted butter (softened)
- 75g Billington's Unrefined Light Muscovado Sugar
- 50g Billington's Unrefined Dark Muscovado Sugar
- 5g Sea salt crystals
- 150ml Double cream
- 1 tbsp Nielsen-Massey Vanilla Extract
- 35g Dark chocolate (65% madagascan)
- 12 Chocolate shells (either pre-made or bought online)
For the Decoration
- 50g Billington's Unrefined Golden Caster Sugar
- 1 tsp Gold lustre dust
- 50g Billington's Unrefined Golden Caster Sugar
Utensils
- Saucepan
- Whisk
Recipe Reviews
Hi, I've often wondered if Luster Dust or any other "metal dust" can affect your fillings ie. pain. I'd like to try this dust but I'm a bit chicken!
Regards Carol.
Hi Carol,
We advise you seek medical advice if you're concerned about what you might experience.
Ingredients
For the Caramel
- 125g Unsalted butter (softened)
- 75g Billington's Unrefined Light Muscovado Sugar
- 50g Billington's Unrefined Dark Muscovado Sugar
- 5g Sea salt crystals
- 150ml Double cream
- 1 tbsp Nielsen-Massey Vanilla Extract
- 35g Dark chocolate (65% madagascan)
- 12 Chocolate shells (either pre-made or bought online)
For the Decoration
- 50g Billington's Unrefined Golden Caster Sugar
- 1 tsp Gold lustre dust
- 50g Billington's Unrefined Golden Caster Sugar
Utensils
- Saucepan
- Whisk