Salted caramel Easter egg recipe
- 1 tin coconut milk
- 1/3 cup coconut sugar
- 1 pinch salt
- 100 g cacao butter
- 5 tbsp maple syrup
- 5 tbsp cocoa powder
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- To make the caramel, pour a tin of coconut milk into a small pan. Bring to the boil before adding the coconut sugar. Lower the heat and leave to simmer for 45 minutes, stirring occasionally to prevent a skin forming.
- Once the coconut milk has reduced in size and thickened to a soft honey consistency, remove from the heat and allow to cook a little before pouring into a jar. Once cooled completely the caramel can be kept in the fridge for 2 weeks.
- Place the cacao butter in a glass bowl over a pan of boiling water and slowly melt the butter. Once melted, stir in the cocoa using a metal balloon whisk. Remove from the heat and add the maple syrup.
- Pour about half a teaspoon of melted chocolate into each mould and then tip the mould around to ensure the sides are coated in chocolate - I also like to use the back of a spoon to make sure all the sides are equally covered.
- Put the chocolate moulds in the fridge for 10 minutes to harden. Then fill each mould to almost the top with the caramel. Freeze for 10 minutes.
- You may need to gently reheat the remaining chocolate if it has hardened too much. Take the moulds out of the freezer and carefully cover each caramel filling with a layer of chocolate.
- Place in the fridge to set. These chocolates should be kept in the fridge until serving to keep the caramel filling firm.
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