These little chocolates are going to blow your socks off. Dark, rich and delicious. No, not Christian Grey, these are the best little salted caramel chocolates you will find!
There is a great pub near where I live in London, called the Mall Tavern. They do great food in general, but they also serve these ridiculously insane tasting salted caramel truffles. They are mind blowing.
There was a stage where me and one of my best friends, Olivia, used to head there just for the truffles. Never mind the drinks, or the delicious roasts, no it was all about the truffles.
And then, having feasted to our hearts delight, we would then take some for the journey home. And also some to keep at home….if they made it, which I can’t lie, they often didn’t.
It was a pretty serious love affair, which had an effect on my waistband – but I just had to have a go at making a version at home.
The raw chocolate is super simple to make. I’ve shown you how to make it before, and it’s just so easy and so good, and this is no exception. I have experimented using caster sugar, maple syrup, agave and coconut sugar and they all work beautifully! The coconut sugar doesn’t dissolve, so you are left with a slightly gritty texture in the chocolate which I actually quite like. I have been using the Coconut Company coconut sugar and it’s great! Feel free to play around, I also like a mixture of the coconut sugar and maple syrup – but don’t be afraid to just stick your finger in and have a taste! If in doubt, stick your finger in…
The salted caramel is the same as we used for my healthy millionaires shortbread – and it’s insanely good, and also super simple. Bingo!
These are best served straight from the freezer, which makes them amazing for entertaining as you can always keep a batch handy tucked in the freezer and just whip them out as an when you need them. Although, I have to admit this didn’t work that well for me, because I knew they were in the freezer, I actually just ended up eating most of them myself….Perils of doing this for a living!
I used a silicone chocolate mould that I had lying around, but an ice cube tray would work just as well, or you could line a muffin tray with some cupcake liners.
- ½ cup coconut oil
- ½ cup cacao powder
- ¼ cup maple syrup or sweetener of your choice!
- small pinch of Maldon salt
- ¾ cup almond butter
- ¾ cup maple syrup
- ¼ teaspoon fine sea salt
- ½ cup melted coconut oil
- Maldon salt for sprinkling
- Right, so the first thing you have to do is to get your mould ready. If you are using silicon moulds then you don't have to do anything to them. But you can rub them with a little coconut oil if you are nervous. Definitely grease an ice cube tray, and if you're using a muffin tray, then make sure you use cup cake liners, as they make life a lot easier.
- Melt the coconut oil, then mix with the cacao powder and sweetener and a tiny pinch of Maldon salt.
- Pour half of it amongst the moulds and then pop in the freezer to harden. Because they are only small, this will not take long.
- So in the meantime, get on and make your salted caramel sauce.
- To make the salted caramel layer simply pop the almond butter, the maple syrup, coconut oil, vanilla and sea salt in a saucepan and gently whisk it all together over a low heat heat until it’s all melted together and looking gorgeous. This should only take a minute or so.
- Note: this will make more caramel sauce then you need, but I am confident you will find something to do with the left overs...(ps. it's perfect eaten with a spoon.)
- By this point the chocolate should have hardened enough, so pour a layer of salted caramel onto the hardened chocolate. You want it to be about the same thickness as the chocolate layer. Then, pop in the freezer to firm up a little.
- Leave to chill for about 20 minutes, then pour the remaining chocolate on top of the salted caramel layer.
- (if the chocolate has hardened a little, you can just gently heat it)
- Leave to firm up in the freezer. When completely hard, pop out of the mould, and sprinkle with some sea salt.
Utter heaven
Don’t forget to tag me in your creations on Instagram, @madebymargie – it makes my day to see all your pictures!
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