1For the salted caramel, melt butter in a pot over medium heat.
2Just before butter melts, add sugar and stir with a wooden spoon until sugar dissolves.
3Stir constantly until the texture starts to thicken and bubble, about 3-4 minutes.
4Slowly whisk in the cream and continue to beat with whisk over low heat.
5When the caramel becomes uniform, increase the heat and beat every few minutes, for a total of 10 minutes.
6Turn off heat and let stand briefly before transferring caramel to a heat-resistant bowl.
7Let caramel cool to room temperature.
8Stir in vanilla extract and add salt to taste.
9Let cool completely.
10Tip: salted caramel may be stored in the refrigerator for up to a month.
11Melt chocolate in a double boiler.
12Let it cool briefly.
13Tip: Always work with cooled chocolate. Brush chocolate onto mold with a brush.
14Chill briefly in the freezer.
15Place caramel and puffed rice in each mold.
16Chill briefly in the freezer.
17Brush molds with more chocolate and let cool completely.