Ingredients

• Dairy free chocolate
• Condensed coconut milk (I used Nature’s Charm)
• Sea Salt (optional)
• Vanilla Paste (optional)

Preparation

1. Break up chocolate and melt over a pan of simmering water (can be done in a microwave if you watch it carefully and stir every 30 secs).
2. Pour melted chocolate into moulds, move chocolate around the moulds to fill in every gap. Tap to ensure there are not air bubbles and tip away excess chocolate and scrape the top of the mould with a palette knife to remove excess chocolate.
3. Allow the chocolate to cool and fully set.
4. Whilst the chocolate is setting, heat the condensed coconut milk in a pan over a medium, it will start to golden in colour as it caramelizes. Once it is a rich golden colour add in a small amount of vanilla paste and/or some sea salt (to make salted caramel). Immediately pour the caramel into a piping bag and set aside to cool (can be put into the fridge to speed things up if needed).
5. Once the chocolate has set and the caramel is cooled, pipe the caramel onto he moulds, leave a small space at the top for the rest of the chocolate.
6. Leave the caramel to set a little more.
7. Remelt the remaining chocolate and pour over the moulds. Tap to release any air bubbles and scrape away the excess.
8. Leave chocolate to fully set.
9. Remove from chocolates carefully from the moulds.
10. Enjoy!

Tips

Make sure your piping bag is sealed at the end otherwise your caramel will seep out everywhere.

Stand the piping bag up in a pint glass (or tall glass). Makes it easier and less messy.

Any moulds will do, I bought these from Amazon ready for Easter. They are made of a good quality silicon. I will also be using them to make Easter crayons too.

Here’s the link for the moulds I used.

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