| Servings | serves |
Ingredients
- 400 grams Dark Chocolate chopped
- ½ cup Cream
- 2 tablespoons Caramel Filling whisked
Ingredients
| |
Instructions
- Place the chocolate and cream in a heatproof bowl over a saucepan of simmering water and astir until the chocolate is melted and smooth.
- Remove from the heat and pour into 2 x 12 hole muffin tins lined with paper cases. Top with a dollop of the caramel and use a metal skewer to create a swirl.
- Refrigerate until firm. Remove from the fridge and allow to stand for 5-10 minutes before serving.
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