Delicious White Chocolate With Caramel Filling Recipe

Are you ready to dive into a world of sweetness? If you love the creamy texture of white chocolate combined with the rich, buttery flavor of caramel, then this recipe is just for you! White Chocolate With Caramel Filling is a delightful treat that melts in your mouth, offering a perfect balance of flavors. Whether you’re preparing for a special occasion or just want to satisfy your sweet tooth, this recipe is sure to impress. Let’s get started!

Ingredients

For the White Chocolate Shell:

• 12 oz (340 g) white chocolate chips
• 1 tablespoon coconut oil (optional, for a smoother texture)

For the Caramel Filling:

• 1 cup (200 g) granulated sugar
• 6 tablespoons (90 ml) unsalted butter
• 1/2 cup (120 ml) heavy cream
• 1/4 teaspoon sea salt

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Instructions

1. Melt the White Chocolate: In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until completely melted and smooth.
2. Prepare the Molds: Lightly grease silicone candy molds with a non-stick cooking spray or use silicone molds that don’t require greasing.
3. Coat the Molds: Using a spoon or a small brush, coat the inside of each mold with a layer of melted white chocolate, making sure to cover the sides well. Place the molds in the refrigerator for about 10-15 minutes to set the chocolate.
4. Make the Caramel Filling: In a medium saucepan over medium heat, combine the granulated sugar and butter. Stir continuously until the mixture turns a light amber color.
5. Add Cream and Salt: Carefully pour in the heavy cream and add the sea salt. The mixture will bubble up, so be cautious! Stir until combined and smooth. Remove from heat and let it cool slightly.
6. Fill the Molds: Once the white chocolate shell has set, remove the molds from the refrigerator. Carefully pour the caramel filling into each mold, filling them about three-quarters full.
7. Seal with White Chocolate: Pour additional melted white chocolate over the caramel filling to cover it completely. Make sure to seal the edges well. Tap the mold gently on the counter to remove any air bubbles.
8. Final Set: Return the filled molds to the refrigerator for another 15-20 minutes, or until the white chocolate has completely hardened.
9. Unmold and Enjoy: Once set, gently pop the chocolates out of the molds. Your homemade White Chocolate With Caramel Filling is now ready to be enjoyed!

FAQs

1. Can I use milk chocolate instead of white chocolate?

Absolutely! If you prefer the taste of milk chocolate, feel free to substitute white chocolate with milk chocolate chips. Just keep in mind that the flavor and color will change.

2. How do I store these chocolates?

Store the chocolates in an airtight container at room temperature for up to a week. If you live in a warm climate, consider refrigerating them to maintain their shape and texture.

3. Can I use store-bought caramel sauce instead of making my own?

Yes, you can use store-bought caramel sauce for convenience! Just be sure to let it cool slightly before filling the molds to prevent the chocolate from melting.

4. How can I make these chocolates more festive?

You can add a sprinkle of sea salt on top of the chocolates before they set for a sweet and salty twist. Alternatively, consider adding crushed nuts or colorful sprinkles for a festive touch.

5. What if I don’t have silicone molds?

If you don’t have silicone molds, you can use mini muffin tins lined with paper liners. Just make sure to adjust the size of your chocolate pieces accordingly.

Now that you have this delicious recipe at your fingertips, why not give it a try? White Chocolate With Caramel Filling is sure to be a hit with family and friends. Happy cooking!