Chocolate Bombs
1 Reviews
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.
- Egg-Free Recipes
- Gluten Free
- Nut Free
- Vegetarian
Method
Step 1
In a large saucepan melt the butter, sea salt, light and dark muscovado sugars and bring to a gentle simmer.
Ingredients for this step
- 125gUnsalted butter (softened)
- 5gSea salt crystals
- 75gBillington's Unrefined Light Muscovado Sugar
- 50gBillington's Unrefined Dark Muscovado Sugar
Step 2
Simmer for 5 minutes and then remove from the heat. Add the double cream and vanilla extract and mix well.
Ingredients for this step
- 150mlDouble cream
- 1 tbspNielsen-Massey Vanilla Extract
Step 3
Add the chocolate and whisk until smooth.
Ingredients for this step
- 35gDark chocolate (65% madagascan)
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
Ingredients for this step
- 12Chocolate shells (either pre-made or bought online)
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 this step
- 50gBillington's Unrefined Golden Caster Sugar
- 1 tspGold lustre dust
Ingredients
For the Caramel
- 125gUnsalted butter (softened)
- 75gBillington's Unrefined Light Muscovado Sugar
- 50gBillington's Unrefined Dark Muscovado Sugar
- 5gSea salt crystals
- 150mlDouble cream
- 1 tbspNielsen-Massey Vanilla Extract
- 35gDark chocolate (65% madagascan)
- 12Chocolate shells (either pre-made or bought online)
For the Decoration
- 50gBillington's Unrefined Golden Caster Sugar
- 1 tspGold lustre dust