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.
10 ingredients5 steps
Egg-Free Recipes
Gluten Free
Nut Free
Vegetarian
Ingredients
MetricImperial
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
Utensils
Saucepan
Whisk
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
1 Baker Ratings
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.
Baking Mad
Hi Carol,
We advise you seek medical advice if you're concerned about what you might experience.
