swirled chocolate and caramel kisses

  • 400g dark chocolate, chopped
  • ½ cup (125ml) single (pouring) cream 
  • 2 tablespoons store-bought caramel filling+, whisked
  1. 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.

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