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3 Ingredient Homemade Rolos
These could not be easier nor more delicious. Perfect to make as edible gifts for Christmas, Valentine's, anniversaries or quite frankly because it's Monday and you have to go to work, not stay home and eat Rolos in your pyjamas... ;)
Servings: 25
: 68 kcal
Author: Just Jo
Ingredients
  • 200 g dark chocolate chopped
  • 100 g milk chocolate chopped
  • Approx 5 tbsp caramelised condensed milk*
Equipment
  • Silicone/polycarbonate chocolate moulds you'll need enough to make about 35 by 1 inch chocolates
  • A tray to but the moulds on to contain the mess!
  • A flat bladed spatula or cake smoother if not
  • A small piping bag or thick plastic food bag no nozzle required
Instructions
  1. Melt the dark chocolate in a heat proof bowl over a saucepan of gently simmering water - do not allow it to touch the water or it will burn the chocolate.
  2. When molten, take off the heat and stir in the milk chocolate, stirring until fully blended in and no solid pieces remain.
  3. Pour approximately 3/4 of the chocolate into your silicone moulds (work with them on a tray to contain the mess!) and use a spatula to drag it across the surfaces to distribute it into all of the wells. Tap on the worktop to bring any air bubbles to the top.
  4. Invert the mould over the bowl you melted the chocolate in and allow the excess chocolate to run off - it will take about 20 seconds or so and you should have 1-2 mm chocolate left in the moulds.
  5. Turn the right way up and scrape any excess chocolate off into the bowl then place on the tray and leave at room temperature until set hard. Leave the remaining chocolate in the bowl.
  6. Place the condensed milk caramel into the piping bag/food bag and cut the corner off (an opening of about 5 mm will do) and pipe the caramel into the chocolate shells, stopping so you have 1 mm chocolate above the caramel layer to help you form a seal.
  7. Place the leftover chocolate back over simmering water until just melted then pour over the caramel filled chocolate shells, using the palette knife to smooth them off. Patch up any blow holes and cover any exposed caramel with chocolate. Leave to set at room temperature before popping out of the mould and serving.
Recipe Notes

*= Either buy a can which is ready caramelised OR pop an unopened can in your slow cooker for 8 hours fully covered with water OR pop into a pan and simmer gently on the hob for 3 hours, ensuring the water doesn't run dry - ensure the can is totally cold before opening.
Don't refrigerate the Rolos at any point to prevent the dreaded bloom setting in!