National Chocolate Day/ Happy Halloween
Original post from blog: Confections, Crafts and Couture
Happy Saturday and Halloween! It has been a busy week indeed. On Wednesday I was celebrating National Chocolate Day, which everyone should partake of. I decided that I wanted make my own chocolates this year since I knew I wouldn't be buying any to pass out to trick or treaters. I thought this would be a great way to celebrate and show how easy it is to make your own treats as well. If chocolates weren't enough, I added a delicious chocolate cake to this recipe to make also. There is no such thing as too much chocolate especially when you are celebrating a national holiday times two. If you are not sure what your plans are for today and you want something rich and delectable to eat that's sweet. Give this recipe a try. Check out the details for the recipe and the DIY step-by-step video below.
(For this recipe the caramel, chocolate cake and frosting have been pre-made)
Music: Dark Mind- Jeanine
For chocolate cake and frosting see my post: National Chocolate Cupcake Day
For caramel see my post: Sweet Serendipity Bakery's Famous Caramel Sauce
Salted Pumpkin Spice Caramel
½ cup caramel
½ cup pumpkin puree
2 tbsp. heavy cream
½ tsp. kosher salt
½ tsp. pumpkin pie spice
2- 10oz. bags of chocolate (your choice, I used dark and white chocolate)
Cosmic Shimmers, for decorating (optional)
The Shade Sprinkle Mix, for decorating (optional)
Fall Through Sprinkle Mix, for decorating (optional)
Make pumpkin spice caramel by heating up pre-made caramel using double boiler or microwave. Stir in heavy cream, pumpkin puree, salt and pumpkin pie spice. Stir until smooth and combined. Place pumpkin caramel in the refrigerator to set and chill for at least 2 hours or overnight.
While caramel is chilling prepare and frost chocolate cake. Place cake in the refrigerator to allow frosting to set.
Once caramel has cooled, make chocolates by melting chocolate. You can use a double boiler or microwave to melt chocolate. Place melted chocolate in the molds and fill with pumpkin caramel. Place chocolates in the refrigerator to allow them to set for at least 30 minutes.
Once cake and chocolates have set, remove them from the refrigerator and decorate. Use Cosmic Shimmers on chocolates for a nice shine and sparkle. Decorate cake with Sprinkle Mixes for a fabulous, impressive decoration.
Devour and Enjoy!