Recipe by : @Jenni_Marceau & @l.l.pastry
Ingredients:
- 1 cup unsalted butter, softened at room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp. salt
- 1 cup of mini chocolate chips
- 1 packet of chocolate (8oz) of your choice*.
- 1 jar of La Lichée caramel of your choice
*Personally I have a soft spot for the white chocolate and caramel fleur de sel mix OR the dark chocolate with whisky caramel 🥃
There are two choices. Valentine's Day format and bite-size format. Which one will you cook?
Valentine's Day format 💗
Preparation:
- Put 1/4 or 1/2 cup of caramel in a pastry bag. Put in the fridge.
- Place one and a half pallets of chocolate (5oz), broken into small pieces, in a measuring cup or microwave-safe dish.
- Put the chocolate in the microwave and melt it. Respect the 30 second intervals so as not to burn your chocolate.
- Pour the melted chocolate into a silicone mould with heart shapes.
- Turn your chocolate-filled mould over a piece of parchment paper to catch the excess chocolate. Make sure the chocolate has coated the sides of the hearts and place in the fridge for 30 minutes.
- In a bowl, beat the butter until it is airy and light in colour. (About 3 minutes)
- Add the sugars, salt and beat until the mixture is creamy.
- Add the vanilla.
- Add the flour, beating on low speed until fully incorporated **.
- Stir in the mini chocolate chips at the end.
Assembly:
- Remove the caramel piping bag and the silicone mould.
- Take a teaspoon of mixture and flatten it in the palm of your hand.
- Put a little caramel in the centre of the mixture, close the dough and make a ball.
- Place the ball of dough in the chocolate-coated mould and press it gently into the mould.
- Melt the remaining chocolate with the half pallet.
- Close the mould with the chocolate and leave to rest for 1-2 hours before unmoulding.
Bite size 🍫
Preparation:
- Put 1/4 or 1/2 cup of caramel in a pastry bag. Put in the fridge.
- In a bowl, beat the butter until it is airy and light in colour. (About 3 minutes)
- Add the sugars, salt and beat until the mixture is creamy.
- Add the vanilla.
- Add the flour, beating on low speed until fully incorporated **.
- Stir in the mini chocolate chips at the end.
Assembly:
- Take out the caramel piping bag and a plate with parchment paper.
- Take a tablespoon of mixture and flatten it in the palm of your hand.
- Add a little caramel to the centre of the pastry and close.
- Roll into balls and place on the baking sheet.
- Refrigerate the biscuit dough balls for 30 minutes.
- Place the broken chocolate in a measuring cup or microwave-safe dish.
- Put the chocolate in the microwave and melt it. Respect the 30 second intervals so as not to burn your chocolate.
- Dip the biscuit dough balls into the chocolate and place back on the baking sheet.
- Refrigerate for 1 hour before serving.
** Add the flour gradually and stop adding it as soon as the mixture seems to have the consistency you want. Be careful not to dry out the mixture too much.
Enjoy your meal🤍
