A Time of Bliss

When it's finally that time of your life....
A time to be thankful for everything that has happened so far...
A time to show people how special they are ...
And a time to enjoy the sweet company of friends and family...
It's also a time you wished, you could stop time itself :)
Yes.. in such times, it's the perfect time to have a chocolate!!!
Make sure that it's one that you like best - be it dark chocolate or orange-flavoured or...

... the gooey liquid-centred ones :) Those are the ones that I like the most. The kind that burst in your mouth and floods it with a chocolatey, caramely, velvety yumminess!

So folks, here's - Chocolate with a gooey liquid center :) Or shall I say "Caramel cream enrobed in Bittersweet Bliss" :) I think I'll go with the latter :) It sounds more glamourous! But whatever you call it, it tastes like heaven :)


Your favourite slab of bittersweet chocolate - 150g
Moulds for setting the chocolates

For the Caramel Cream liquid center:
Sugar - 1/2 cup
Butter - 3 Tbsp
Water - 2 Tbsp
Chocolate chips - 2 Tbsp
Milk - 1/3 cup

Melt the chocolate slab in the microwave stirring occasionally or in a double-boiler on the stove-top stirring continuously.

Pour the liquid chocolate into the chocolate moulds till they are full and to the brim. And then just invert the moulds and let the excess chocolate pour out. This leaves a thin film of chocolate sticking to the moulds. Pop the chocolate-covered moulds into the fridge for a minimum of 30 minutes at least.

To make the caramel cream, place sugar, butter and water in a big heavy bottomed pan over a medium flame. Do not stir. Let the sugar melt. Once it begins to turn slightly brown on the sides, give it a very quick stir. Then let the caramel get a brown colour. Switch off flame. Add a couple of Tbsps of milk.

Once the mixture has settled down, slowly add the remaining milk in a gentle stream, stirring continuously. Melt the chocolate chips and add it to the caramel mixture. And stir till it combines.

At this stage if the caramel cream looks weird and has white spots, do not worry. Just fish out your hand-blender or immersion blender and give it a good whiz until it becomes uniform. Let the mixture cool to room temperature.

Take the chocolate covered moulds from the fridge and spoon a little bit of the caramel cream into the moulds taking care NOT to fill it to the brim. Place it in the freezer for 30-40 minutes or till the caramel cream becomes solid.

By now, the melted chocolate would have solidified and hence you would need to melt it again and cool it just a little bit :) Take the frozen chocolate + caramel cream in the moulds out of the freezer and pour melted chocolate over the caramel cream such that it is covered fully.

Place this in the fridge for about 2-3 hours. Once the chocolates have set, just tap the top of the mould for it to come out. Some of them need a little more careful prodding at the edges with a thin sharp knife-tip or a skewer.

Here they are - just out of the fridge.

There you go. You have made these exquisite chocolates all by yourself. One bite into these luscious delights and all the patience and hardwork that has gone into making them will seem truly worthwhile :)


Behind the Scenes

All the dishes posted in this blog have been cooked by me. Some of the recipes are mine and some of them adapted / borrowed in which case, the link to the original source is provided.

I am also the photographer and the author behind this blog.

If you would like to borrow any of my recipes or photographs, please do let me know and link back to the original post on this blog.

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