Method:
Sentimental favourites:
Melt covering chocolate in a double boiler
Put melted chocolate into chocolate tray to fill moulds nicely. Invert the tray and tap each line of mould 1-2 times with a palette knife. Keep it in the freezer for 15-20 mins
Keep the remaining chocolate in hot water(without fire)
Now, heat the sugar in a heavy bottomed pan or kadhai without touching or stirring. mix only when sides turn brown, sir till sugar turns light golden. Add water. Add 4Tbsp thin cream and mix well till smooth. return to fire and cook caramel for 10-15 sec to get a smooth consistency. Remove from fire. Keep aside till chocolate shells are set.
Take out set chocolate shells and spoon 1/4tsp of caramel mixture in each shell. Keep it in fridge to set.
When the caramel is slightly set. Cover the top with the remaining chocolate and keep it in the fridge to set for at least 3-4 hours.
consume it within 3-4 days as it has cream inside .so ,shelf life of these chocolates is very less.
