Caramel marshmallow filled chocolates

Caramel marshmallow filled chocolates

By
From
Atelier Confectionery
Makes
45
Prep
60 mins
Cooking time
30 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
500g dark chocolate, tempered
250g Basic soft caramel chocolate filling
1 batch Basic marshmallow
3 tablespoons raw sugar, for sprinkling

Method

  1. Cover chocolate cup moulds with the tempered chocolate
  2. Fill a piping bag with the soft caramel and fill the chocolate cup shells quarter full.
  3. Once the marshmallow has been made, fill a piping bag with a star nozzle with the mixture and pipe the marshmallow over the caramels setting in the chocolate cup shells. Sprinkle the marshmallow tops with raw sugar and leave to set for at least 2 hours. Store in an airtight container in a cool dry place for up to a week.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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