These luxuriously indulgent chocolates raise the standards and are a wonderful treat to gift your friends and family with – if you can keep your hands off of them!
To make the caramel sauce, place the butter, sugar, condensed milk, caramel and sea salt into a saucepan and heat until the butter has melted.
Pour the sauce into a jar and allow to cool fully and leave to chill in the fridge.
Break up half of the chocolate into a bowl over simmering water (make sure that the water is not touching the bottom of the pan)
Bring the temperature up to 42°C/110°F, then remove from the heat and allow to cool. Continue to monitor the temperature until it reaches 32°C/90°F.
Carefully spoon the chocolate into the moulds using a decorating brush or the back of the teaspoon to smooth. Tip the mould up to remove any excess chocolate, pouring it back into the bowl.
Chill the moulds for 10-20 minutes, until the chocolate has set.
Once the chocolate has set, fill the moulds with the caramel sauce (do not overfill)
Chill further in the fridge until the caramel has hardened.
Meanwhile, melt the remaining chocolate as before and carefully spoon over the caramel to seal the chocolate. Chill for 15-20 minutes.
Once completely set turn out the chocolates and wrap ready to gift or decorate your tree.