Rating: 4.5 stars 4.3
31 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

These chocolate coins are inspired by my love for the chocolate-salt-caramel flavor combination, and my fascination with edible money. To this day, if I'm in a store and I see those little mesh bags of chocolate coins, I immediately turn into a 5-year-old. Those foil wrapped chocolates were, for whatever reason, my absolute favorite. Come on, money and chocolate in one shiny package…beautiful.

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
24
Yield:
24 coins
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a baking sheet with parchment paper.

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  • Pour about 1 inch of water into the bottom of a saucepan and place over medium-low heat; bring the water to a simmer and turn off the heat. Place a stainless steel bowl over the saucepan. Put the chocolate in the bowl and soften over the hot water.

  • Place the sugar in a small skillet over medium-low heat and cook until it forms a dark liquid and begins to bubble, 7 to 9 minutes. Carefully pour the cream over the caramelized sugar. Cook and stir the mixture until the caramelized sugar is dissolved into the cream; immediately remove from heat. Pour the hot cream mixture over the warmed chocolate; stir quickly with a spatula until completely incorporated.

  • Drop the mixture by the teaspoon onto the prepared baking sheet. Top each portion with a sprinkle of sea salt. Cover with plastic wrap. Gently press a second baking sheet onto the chocolate coins to flatten. Chill in refrigerator until firm. Dust with the cocoa.

Nutrition Facts

49 calories; protein 0.5g; carbohydrates 4.9g; fat 3.2g; cholesterol 3.8mg; sodium 14.7mg. Full Nutrition
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