Make these delicious chocolate caramel mousse-filled chocolates and serve them with a shot glass of caramel mousse for a really impressive dessert.

Ingredients:

Milk chocolate - 6.5 ounces (180 grams)
Dark chocolate - 2.5 ounces (70 grams)
Dulce de leche - 3.5 ounces (100 grams) - shop-bought or homemade (see my method here    • Dulce de Leche: Easy Homemade Caramel...  
Whipping cream - 1/2 cup (120 ml)
Whipping cream - about 2 tablespoons

Method:

Melt 3.5 ounces (100 grams) of the milk chocolate in a bowl above simmering hot water.
Spoon a teaspoon into each cup of a 6-cup silicone mold and spread it up the walls to coat them evenly.
Put in the fridge to set.
Melt the dark chocolate and 2 tablespoons of cream over simmering hot water and stir together well.
Remove from the heat and stir in the dulce de leche to make a chocolate caramel sauce.
Whip the cup (120 ml) of cream in a separate bowl until firm peaks form.
Fold the chocolate caramel sauce into the whipped cream and then whisk it together until soft peaks form.
Transfer half of this mousse to a piping bag with a small hole snipped in the end.
Pipe the mousse into your set chocolate in the molds and smooth over to just below the top.
Return the filled chocolates to the fridge to set for about half an hour.
Put the remaining mousse into a piping bag with a fancy nozzle, pipe into shot glasses and put them into the fridge to chill.
Melt the rest of the milk chocolate over hot water and spoon a thin layer over each filled chocolate to seal them.
Put them back in the fridge to set.
Once the chocolates have set, remove them from the fridge 20 minutes before serving to make them easier to bite into!

Serve the chocolates with a shot of the chocolate caramel mousse as a delicious dessert.

Track 2:
Midsummer Sky by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence. https://creativecommons.org/licenses/...
Source: http://incompetech.com/music/royalty-...
Artist: http://incompetech.com/