Melt the chocolate

• Melt two thirds of the dark chocolate over a bain-marie.
• Off the heat, stir in the remaining chocolate until smooth and glossy.

Line the moulds

• Brush a thin, even layer of chocolate into each cavity of the mould.
• Chill until the shells are set and firm.

Make the blackcurrant caramel

• Heat the caster sugar in a saucepan until it melts into an amber caramel.
• Carefully pour in the warmed cream and the blackcurrant puree, stirring until smooth.
• Remove from the heat and stir in the butter and salt.

Fill the shells

• Let the caramel cool slightly, then pipe or spoon it into the chocolate shells, leaving a small rim.
• Chill until the caramel is set.

Seal and finish

• Cover the caramel with a final layer of melted chocolate and scrape the surface level.
• Chill until fully set, then release the chocolates from the mould.