1. Prepare the Caramel
Step 1: Melt the Sugar
In a saucepan, melt 250g of sugar over medium heat. Stir occasionally until the sugar turns into a golden caramel. This process requires careful attention to prevent the sugar from burning.
Step 2: Add the Butter
Add 65g of butter to the caramel and stir until it melts and combines with the caramel.
Step 3: Add the Cream
Slowly pour in 200ml of cream while stirring continuously until the mixture is smooth and well combined. Be cautious as the mixture will bubble up.
Remove from heat and let it cool slightly while you prepare the chocolate shells.
2. Prepare the Chocolate Shells
Step 4: Melt the Chocolate
Melt 160g of chocolate using a double boiler method: Place the chocolate in a heatproof bowl over a pot of simmering water, ensuring the bowl does not touch the water. Alternatively, melt the chocolate in the microwave in short bursts, stirring in between to prevent overheating.
Step 5: Add Sunflower Oil
Once the chocolate is melted, add 30g of sunflower oil and mix well to achieve a smooth, glossy consistency.
3. Assemble the Domes
Step 6: Create the Chocolate Shells
Using a silicone dome mold, spoon a layer of melted chocolate into each cavity, ensuring to coat the sides evenly.
Place the mold in the fridge to set for about 10-15 minutes.
Step 7: Fill the Domes
Once the chocolate shells have set, add a spoonful of the caramel mixture into each dome.
Sprinkle the chopped nuts over the caramel to add a delightful crunch.
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