Sesame Snaps with Chocolate 30 g (Pack of 24)

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You could add an extra surprise in the caramel layer with some chopped nuts, pecans or hazelnuts. Toast a handful of nuts for 5 minutes in the oven or over a low heat in a small dry frying pan until warmed through and starting to brown just slightly. Tip onto a plate to cool, then roughly and stir through the caramel before adding to the pastry cases.

You could also use tiny pastry cases if you want to make lots of super mini chocolate tarts for little nibble size desserts. These would be so cute served with a raspberry on top as part of a selection of mini desserts. What's better than one dessert? Lots of different tiny desserts! How can I make sure my mini chocolate tarts are perfectly made? No, these mini chocolate tarts should be kept in the fridge, and should only be brought out for serving and eating. Can I make mini chocolate tarts ahead? There are so many ways to use homemade dairy-free chocolate, here is just some of the endless applications:Chocolate (89%) (Sugar, Cocoa Butter, Whole 𝐌𝐢𝐥𝐤 Powder, Cocoa Mass, Emulsifier: Lecithins (𝐒𝐨𝐲𝐚); Flavouring), Puffed Rice (11%) (Rice Flour, Sugar, 𝐁𝐚𝐫𝐥𝐞𝐲 𝐌𝐚𝐥𝐭 Extract, Salt, Stabiliser: Calcium Carbonate; Rapeseed Oil, Emulsifier: Lecithins (𝐒𝐨𝐲𝐚)).𝐌𝐢𝐥𝐤 Chocolate Contains Cocoa Solids 35% Minimum, 𝐌𝐢𝐥𝐤 Solids 20% Minimum. Powdered Sugar - Personally I find that icing sugar (confectioner's sugar) gives this vegan milk chocolate the smoothest texture. But if you want to keep the chocolate refined sugar-free, you can use coconut sugar. Simply grind down the coconut sugar into a powdery consistency for the smoothest consistency of chocolate.

Cadbury launched Snaps in 2004 as a key part of its strategy to drive its sales in the sharing market. It hoped the product would create a new "indulgent sharing" category and would steal share from products such as Masterfoods-owned Celebrations. Unfortunately, these mini chocolate tarts are not suitable for vegans as the caramel contains milk, and the chocolate ganache is made using cream. There will probably be butter in your pastry cases too. READ MORE 'Worst' warning issued to anybody with Lloyds, Nationwide, NatWest, Santander, Barclays, HSBC mortgage Working with a microwave to heat dessert elements can be a bit daunting, so the best approach is always to take it slow. When you want to bring your cream almost to the boil, do it in short blasts rather than one long run and you'll avoid splitting your cream. You can make these mini chocolate tarts a day ahead and have them ready in the fridge. Or if you are feeling really organised make a batch for the freezer that you can get out whenever you need to, simply defrost in the fridge overnight.For allergens, see ingredients in bold. Not suitable for Nuts allergy sufferers due to manufacturing methods. No special equipment is needed for this recipe, just a few spoons and a whisk, mixing bowls and a tray - all easy things to find in the average kitchen. So I wanted to create a recipe that anyone could try at home, without having to dish out buying expensive equipment that you might not necessarily get a lot of use out of. Here's what you can expect from this recipe: A microwave will help to heat the caramel and ganache, but you can just as easily warm them on the stovetop, if preferred.

If your caramel was runny, it probably wasn't cooked for long enough. Follow the instructions closely to ensure you achieve the correct consistency. Microwave on full for 3 minutes. Remove and whisk until evenly combined. Be very careful as the bowl and caramel will be extremely hot. If you are making this for someone who needs to avoid gluten in their diet, you could try to source some gluten-free pastry cases. For a refined sugar-free option, I recommend using coconut sugar that has been blended down into a powdery consistency. This step will take a little patience, but it will be totally worth it to give you the smoothest consistency possible for homemade chocolate. 4. Temper The ChocolateReady-made caramel normally comes in a tin and will be with the custard and condensed milk. If you can't find it in your local store, then try online - it's a kitchen cupboard staple in our house. Return to the microwave for another 3 minutes. Whisk again. The caramel will look frothy and may seem split when you first begin to whisk it. Don't panic! If you want to make you own pastry cases from scratch - you can use the method detailed here in this fruit tart recipe.

Alternatively, if you have one gluten-free guest, you could make them special version in a ramekin or small glass with gluten-free crushed biscuits in the base, followed by the caramel and chocolate ganache. Made With Real Cacao - This recipe uses a combination of cacao base ingredients to create a delicious chocolate bar.

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