Salted Caramel Chocolate eggs
Recipe and image by Julie Le Clerc
These handmade delights make a nice alternative to store bought Easter chocolates.
Makes about 20–30, depending on size
250g dark chocolate, coarsely chopped
¼ cup cream
½ can (200g) caramel condensed milk
1 tsp vanilla extract
½ tsp fine salt
cocoa powder, to coat
Place chocolate and cream in a bowl set over a saucepan one-quarter full of simmering water until chocolate melts. Or microwave in short bursts to melt. Stir until smooth. Remove bowl from heat and stir in the caramel condensed milk, vanilla and salt. Cool, then cover bowl and refrigerate overnight, to set.
Once firm, roll into balls and then mould into egg-shapes. Roll in cocoa powder to coat. Store in an airtight container in the fridge.
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