swirled chocolate and caramel kisses
- 400g dark chocolate, chopped
- ½ cup (125ml) single (pouring) cream
- 2 tablespoons store-bought caramel filling+, whisked
- Place the chocolate and cream in a heatproof bowl over a saucepan of simmering water and stir 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. Makes 24.
+ You can buy cans of caramel filling in the baking aisle of the supermarket.
© DONNA HAY GROUP
