Description
These Pumpkin Caramel Chocolates combine rich semi-sweet dark chocolate with a warmly spiced pumpkin coconut caramel center, perfect for fall and Halloween treats. The recipe involves melting chocolate, coating molds, filling with pumpkin caramel sauce, and sealing with more chocolate to create decadent bite-sized confections.
Ingredients
Scale
Chocolate Coating
- 8 ounces semi-sweet or dark chocolate, chopped
Filling
- 1/3 to 1/2 cup Pumpkin Coconut Caramel Sauce (prepared in advance)
Instructions
- Prepare Pumpkin Coconut Caramel Sauce: Make the pumpkin coconut caramel sauce ahead of time, ideally the day before, as it takes several hours to prepare and cool properly for best results.
- Melt Chocolate: In a small saucepan over low heat, gently melt the chopped chocolate until smooth and fully melted. Remove from heat to prevent burning.
- Coat Molds: Spoon a small amount of the melted chocolate into each chocolate mold cavity. Using a small paintbrush or spoon, evenly coat the inner walls of each mold completely with chocolate. This creates a shell for the caramel filling. Place the molds in the refrigerator for about 5 minutes or until the chocolate sets firmly.
- Fill Molds with Caramel: Once the chocolate shell has set, fill each mold cavity with the cooled pumpkin coconut caramel sauce. Leave space at the top of each mold for sealing with more chocolate. Ensure the caramel is fully cooled if prepared the same day to prevent melting the chocolate shells.
- Seal Chocolates: Reheat any remaining chocolate gently until smooth. Spoon the melted chocolate over the caramel filling in each mold to completely cover and seal the chocolates.
- Remove Air Bubbles and Set: Carefully tap the molds on the counter to remove any air bubbles inside the chocolates. Return the molds to the refrigerator to allow the chocolates to fully set and harden.
- Store and Serve: Store the finished pumpkin caramel chocolates in the refrigerator. Consume within 10 days for optimal freshness and flavor.
Notes
- Perfect for fall, these warmly spiced pumpkin caramel chocolates are great for Halloween and seasonal celebrations.
- Ensure the caramel sauce is fully cooled before filling the molds to avoid melting the chocolate coating.
- Use a paintbrush for an even chocolate shell coating in the molds.
- Keep chocolates refrigerated to maintain texture and freshness.
Nutrition
- Serving Size: 1 chocolate
- Calories: 107
- Sugar: 10 grams
- Sodium: 18 milligrams
- Fat: 4 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 8 grams
- Fiber: 1 gram
- Protein: 1 gram
- Cholesterol: 0 milligrams
