Individual Moulded Chocolates – Try it at home!

Why not treat yourself this weekend by creating individual moulded chocolates, give our recipe a go …


  • 300g Chocolate of your choice
  • 200g granulated sugar
  • 90g salted butter, room temperature cut up into 6 pieces
  • 120ml Double cream
  • 1 teaspoon salt


  • Chocolate mould of your choice
  • Scraper
  • Medium Saucepan
  • Wooden spoon or spatula
  • Piping bags
  • `Whisk


  1. Begin by using a clean cloth or makeup removal pad to clean and polish the inside of your chosen chocolate moulds,
  2. Take your tempered chocolate and pour into the moulds making sure to overflow each slot,
  3. Turn the tray upside down and gently tap the side to remove all the excess chocolate,
  4. Scrap the top of the mould clean to leave the inserts full with chocolate then leave face down on the counter until the chocolate has set,
  5. In the meantime, heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-coloured liquid as you continue to stir. Be careful not to burn,
  6. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added and is extremely hot ,
  7. Stir the butter into the caramel until it is completely melted,
  8. Very slowly drizzle in the cream while stirring. Since the cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils,
  9. Remove from heat and stir in salt. Allow to cool before using. Caramel thickens as it cools. If you used the caramel hot, the chocolate will melt and your hard work will be wasted,
  10. Pipe in the caramel into the chocolate shells to just below the lip and leave in the fridge for the caramel to firm up,
  11. When caramel has set, seal the mould with tempered chocolate and scrape from left to right to cover up all the chocolates making sure you can’t see any of the caramel filling,
  12. Once set, tip out the chocolates and gently tap the mould on the surface to remove any that stick,

Serve and enjoy!

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