Salted Caramel Rolos

Introduction & method

The first time I had these salted caramel 'rolos' at Hawksmoor restaurant at Seven Dials in London about 5-6 years ago. They were possibly the most amazing thing I have ever eaten. I don't think Nestlé make a salted caramel version of their chocolate treat, so here's mine.

Chocolate casing

Break the chocolate into even-sized chunks and place most of it in a bowl, reserving 5-6 pieces for later. Put the bowl into a microwave and cook on full power for 15-25 seconds. Stir the chocolate and give it another blast. Keep on doing this until all of the chocolate has melted. It wll take about 2-3 minutes altogether. Now remove from the microwave and stir in the pieces you saved at the beginning. Stir now and again until they've melted. This method is much easier than the traditional bain marie method, and also does a pretty good job of tempering the chocolate (which means your chocolate will have a glossy finish and crisp snap).

Spoon the chocolate into silicon or plastic moulds and swirl the moulds round until the bottom and sides are all coated. Make sure you leave enough chocolate to seal the cases. Place in the fridge to set - about 20 minutes. Trim any excess chocolate with a sharp knife.

Salted caramel

Add the sugar to a pan with a little hot water. Heat the pan on medium, and stir the sugar until it has dissolved. Continue heating, but stop stirring. After a few minutes, the bubbling sugar will turn golden. Cut the butter into small, evenly-sized chunks and carefully add it to the suggar - it may splutter and splash. When the butter has melted, remove the pan from the heat. Stir in the cream after a couple of minutes. Set the caramel aside to cool to room temperature, then add the salt.

Assemble

When your chocolate cases are set, pipe caramel into each case, being careful not to overfill them. Allow the filling to settle for a few minutes. Your remaining chocolate will probably have set, so you'll need to microwave it for 30 seconds to melt it again. Spoon enough chocolate on each rolo to form a seal, and spread it flat with a palette knife if necessary. Put the rolos back in the fridge to set.

When they are set, remove them from the moulds and consume with glee.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Salted Caramel Rolos on YouTube.

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Ingredients & Info

300 grams dark-ish chocolate (54% cocoa)

300 grams granulated sugar

150 grams unsalted butter

150 grams double cream

1 tsp Maldon sea salt

Makes about 40 rolos
Prep time: 15 minutes.
Chilling time: 30 minutes.
Cooking time: 5 minutes.
Total time: 50 minutes.

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