Indulge in the irresistible allure of Caramel Filled Chocolates, where velvety cocoa meets gooey caramel in every bite. These decadent treats combine rich, smooth chocolate with a luscious, buttery center, creating a symphony of textures and flavors. Perfect for gifting or savoring solo, they’re surprisingly simple to make in just one hour, from prep to perfection.
With a prep time of 40 minutes and a quick 20-minute cook, these chocolates are a delightful project for any skill level. The contrast of the crisp chocolate shell and the soft, flowing caramel inside is pure bliss. Share them with loved ones or keep them all to yourself—either way, they’re a sweet escape worth every moment.
Ingredients for Caramel Filled Chocolates
- 3 cups (18oz/510g) chopped chocolate, melted (use high-quality chocolate for best results)
- Caramel Sauce:
- 1/2 cup (4floz/150ml) water
- 1 1/4 cup (10oz/282g) sugar
- 1/2 teaspoon salt
- 1 vanilla pod, cut open and seeds scraped out (or substitute with 1 teaspoon vanilla extract)
- 1 cup (8floz/225ml) cream
- 1 teaspoon vanilla extract (optional, for extra flavor)
Step-by-Step Instructions
- Make the Caramel Sauce:
- In a heavy-bottom saucepan, combine water, sugar, vanilla seeds, and salt over medium heat. Whisk until the sugar dissolves.
- Bring to a boil (about 4 minutes), then simmer without stirring until the syrup turns honey-colored (roughly 6 minutes). Swirl the pan occasionally for even caramelization.
- Continue cooking until the syrup reaches a light to medium amber color (about 1 more minute). Immediately add the cream and reduce heat to medium-low.
- Stir constantly with a spatula to reduce foam. Simmer until the caramel reaches at least 165°F (about 3 minutes). Transfer to a heat-resistant container and let cool slightly.
- Assemble the Chocolates:
- Add about 1 tablespoon of melted chocolate to each well of a 24-cup mini muffin pan. Swirl the pan to coat the sides evenly. Freeze for 15-20 minutes to set.
- Spoon 1 heaped teaspoon of caramel sauce onto the set chocolate base in each well.
- Top with another 1 tablespoon of melted chocolate, ensuring the caramel is fully covered. Freeze for another 20 minutes to set.
- Finish and Store:
- Flip the pan to release the chocolates. If needed, tap the upturned pan with a wooden spoon to loosen any stubborn pieces.
- Store the chocolates in the refrigerator for up to 6 weeks.
Perfect Pairings: Serving Suggestions
These caramel-filled chocolates are a delightful treat on their own, but they can be elevated with a few creative pairings. Serve them alongside a cup of espresso or a glass of red wine for a sophisticated dessert. For a fun twist, sprinkle a pinch of sea salt on top before the chocolate sets to create a sweet-and-salty flavor combination.
Storage Secrets: Keeping Them Fresh
To maintain the perfect texture and flavor, store your caramel-filled chocolates in an airtight container in the refrigerator. They’ll stay fresh for up to 6 weeks. If you’re planning to serve them later, let them sit at room temperature for about 10 minutes to soften slightly for the best eating experience.
Time-Saving Tips for Busy Bakers
If you’re short on time, consider using store-bought caramel sauce instead of making it from scratch. This can cut your prep time in half! Additionally, melt your chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, to speed up the process without risking burning.
Equipment Essentials: Tools for Success
Using the right tools can make this recipe a breeze. A Sweet Creations Thermometer Spatula ensures your caramel reaches the perfect temperature, while a Sweet Creations Bake Perfect 24 Cup Mini Muffin Pan creates uniform chocolates with ease. If you don’t have a wooden spoon for releasing the chocolates, a rubber spatula works just as well.
Recipe Variations: Get Creative
Feel free to experiment with different flavors! Swap the vanilla in the caramel for almond extract or add a pinch of cinnamon for a warm twist. You can also use dark chocolate or white chocolate instead of milk chocolate to customize the flavor profile to your liking.
Caramel Filled Chocolates
Equipment
- Sweet Creations Thermometer Spatula
- Sweet Creations Bake Perfect 24 Cup Mini Muffin Pan
Ingredients
Caramel Sauce
- 1/2 cup water
- 1 1/4 cup sugar
- 1/2 teaspoon salt
- 1 vanilla pod cut open and seed scraped out
- 1 cup cream
- 1 teaspoon vanilla extract optional
- 3 cups chopped chocolate melted
Instructions
- First make your caramel sauce: In a heavy bottom sauce pan combine water, sugar, vanilla seeds and salt over medium heat.
- Whisk to ensure the sugar is dissolved then allow to comes to a boil, about 4 minutes.
- Then simmer, without stirring, until syrup is honey-colored, roughly 6 minutes, shaking and swirling as needed to ensure even caramelization.
- Continue cooking until syrup is light to medium amber, a minute more then immediately add cream and reduce heat to medium-low.
- Stirring constantly with the Sweet Creations Thermometer Spatula to knock back the foam, simmer until caramel registers at least 165°F on a the spatula, about 3 minutes. Transfer to a heat-resistant container.
- Next assemble your caramel filled chocolates: Add about 1 tablespoon of melted chocolate to the well of each Sweet Creations Bake Perfect 24 Cup Mini Muffin Pan.
- Once all have been partially filled swirl around the tin to ensure that the chocolate covers the sided of each caramel filled chocolates. Allow to set in the freezer for about 15-20 minutes.
- Next spoon about 1 heaped teaspoon of the caramel on top of the base layer of chocolate.
- Lastly, to make the top of the caramel filled chocolates spoon an additional tablespoon of chocolate on top of the caramel layer making sure no caramel is exposed. Allow to set in the freezer for another 20 minutes.
- Turn out the caramel filled chocolates by flipping over the pan, they should pop right out. If some don’t pop put then tap the upturned tin with a wooden spoon on the well to release it.
- Keep refrigerated for up to 6 weeks.
