200g compound milk chocolate (such as chocolate melts)
12 mini foil patty cases
½ cup Top ‘n’ Fill Caramel
Assortment of cachous, edible glitter, sprinkles and candy flowers, to decorate
Melt 150g of the chocolate in a heatproof bowl over a saucepan of gently simmering water.
Brush onto the outside of the patty cases using a pastry brush. Repeat at least 3 more times for a thick chocolate shell. Allow to set at room temperature, then carefully remove the cases, leaving a shell.
Spoon the caramel filling into the chocolate shells to fill.
Melt remaining chocolate as before. Spoon and spread over the top of the caramel filling. Allow to set at room temperature.
Soften the chocolate tops slightly using a hair dryer on low setting until it just starts to melt.
Scatter tops with an assortment of decorations and leave to set again.
Put into a homemade or store-bought gift box and store at room temperature until ready to present as a gift.