These Miso Caramel Dark Chocolate Rolos are so devilish… but oh so good! This recipe makes plenty so they are perfect as a sweet treat for your guests or as stocking fillers for gifting (just wrap them up individually in coloured foil!) but don’t forget to keep a few on the side for yourself for after when all your guests have gone home. We made ours with specialist silicone chocolate moulds but you could also use mini cupcake cases. If you do, you’ll get fewer but bigger chocolates from the batch.
For the dark chocolate coating
- 300g dark chocolate, chopped
- pinch of sea salt
For the caramel filling
- 150g granulated sugar
- 50 g unsalted butter
- 2 tbsp white miso
- 150 ml double (heavy) cream
Melt the chocolate in a heat-proof bowl suspended over a pan of barely simmering water making sure the bowl does’t touch the water. Once melted, pour the chocolate into two 15-hole silicone moulds so that it reaches the brim. Tap to remove any air bubbles. Invert the moulds over the bowl you melted the chocolate in, allowing any excess to run out. Scrape the top of the moulds clean with a palette knife then place in the fridge for 15 minutes until set.
To make the caramel filling, put the sugar and 2 tbsp of cold water into a large pan and heat gently, stirring. When the sugar has completely dissolved, increase the heat until it turns a rich caramel colour. It will bubble and spit if it is too hot, so keep an eye on the heat. Remove from the heat and stir in the butter and miso, followed by the cream. Return to the heat and boil until the sauce is thick enough to leave a gap on the base of the pan when you draw a spoon across it. Leave to one side.
Check to see if the chocolate has set in the moulds, if it has, spoon or pipe the caramel into the moulds until three quarters full. Sprinkle each with a flake of sea salt and then spoon the remaining chocolate over the caramel so that it fills each mould, levelling off any excess with a spatula or palette knife. Place in the fridge for 1 hour to firm up before popping the chocolates out of the moulds.