CHOCOLATE GANACHE & SALTED CARAMEL BRITTLE
This restaurant-quality dessert is sure to dazzle your guests. The toffee shard also contains hazelnuts
Provided by James Martin
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- For the ganache, put the chocolate into a large bowl. Heat the cream in a pan until just boiling, then pour it over the chocolate. Leave for 5 mins, then stir until smooth. Put the ganache to one side to thicken and cool, then chill until needed.
- For the caramel sauce, heat the sugar and butter in a pan until the sugar has dissolved and the butter has melted. Add the cream, bring to the boil, then remove from the heat and leave to cool.
- For the brittle, line a baking tray with baking parchment, then put the sugar and 4 tbsp of water in a heavy-based frying pan and heat, without stirring, until golden brown. Stir through the nuts, and pour (in a thin layer) over the parchment. Sprinkle with ½ tsp flaky sea salt and leave to set.
- To serve, drizzle each plate with sauce, heat a large spoon in a cup of hot water, then scoop out a curl of chocolate ganache for each plate. Break the brittle into shards and push a piece into each scoop. Sprinkle with crumbled brittle and add a pinch of sea salt.
Nutrition Facts : Calories 641 calories, Fat 50 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
CARAMEL GANACHE
Steps:
- Whisk 4 ounces chopped bittersweet or semisweet chocolate into the warm caramel sauce until smooth. Drizzle over vanilla ice cream.
SALTED CARAMEL CHOCOLATE GANACHE TART
A salted caramel chocolate tart with a cookie crumb crust. A spin on blogger My Baking Addiction's recipe.
Provided by gailanng
Categories Dessert
Time 4h45m
Yield 1 tart
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- For the crust, whisk to combine the flour, cocoa powder and salt; set aside.
- In another bowl, cream together the butter and sugar. Add in the egg yolks and vanilla and mix until combined. Little by little, add the dry ingredients until incorporated. The dough may look crumbly, but it should come together easily when you pinch the dough between two fingers.
- Press the dough out into a tart pan. Prick all over with a fork and put into the freezer for 10 minutes. Bake chilled crust for 15 minutes, then cool completely on a wire rack.
- For the caramel, place the sugar, corn syrup and salt in a heavy bottomed saucepan over medium high heat. Stir to combine, but onces the mixture begins to bubble stop stirring for the remainder of the cooking process. The sugar will first turn clear, then it will noticeably start bubbling and eventually take on color. Continue to cook, without stirring, until a candy thermometer inserted into the syrup reads 340°, stir in the butter. Remove the pan from the heat and carefully (watch the sputtering) add the heavy cream and vanilla. Pour the caramel into the cooled crust and refrigerate for about 3-4 hours or until set.
- To make the chocolate ganache, heat the heavy cream to a simmer, then pour it over the chocolate. Let it sit for 60 seconds, then stir until smooth. Pour the chocolate ganache over the caramel tart and refrigerate for a few hours until set.
- To serve, cut into slices and garnish with sea salt.
Nutrition Facts : Calories 6619.8, Fat 350.7, SaturatedFat 216.7, Cholesterol 1411.3, Sodium 3531.7, Carbohydrate 877.2, Fiber 12.2, Sugar 579, Protein 39.9
SALTED CARAMEL NUT BRITTLE
This favorite candy gets a hearty update with almonds, cashews, pumpkin seeds and sesame seeds.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 33m
Yield 24
Number Of Ingredients 9
Steps:
- Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil; set aside.
- Melt the butter in a 2-quart heavy saucepan over medium heat. Stir in sugar, water and corn syrup. Bring to boiling over medium-high heat, stirring until sugar is dissolved. Avoid splashing side of saucepan. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer registers 290 degrees F or a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. This will take about 18 minutes. Adjust heat as necessary to maintain a steady boil. Watch carefully the last 5 minutes to prevent overcooking. Remove from heat and remove the thermometer.
- Pour into the prepared baking pan. Tilt pan to spread mixture evenly. Let stand 2 minutes. In a small bowl combine the cashews, almonds, pumpkin seeds, and sesame seeds. Sprinkle evenly over candy mixture.
- Set baking pan on a wire rack. Cool completely and break into large pieces to serve.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 10.4 g, Cholesterol 20.3 mg, Fat 10.6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 5.3 g, Sodium 67.6 mg, Sugar 8.8 g
CARAMEL CHOCOLATE GANACHE
Provided by Julie Richardson
Categories Fruit Juice Chocolate Dessert Kid-Friendly Lemon Juice Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes just over 2 cups (enough to frost an 8- or 9-inch cake)
Number Of Ingredients 6
Steps:
- Put the chocolate into a small heat-resistant bowl and set aside.
- Put the sugar, water, and lemon juice in a saucepan over medium heat and stir just until the sugar has dissolved. Put down your spoon and let the syrup come to a boil without stirring, occasionally washing down the sides of the pan with a pastry brush dipped in water. Cook the syrup until it turns a dark amber color. Swirl the pan to distribute the color and heat.
- Once the syrup reaches the desired color, take the pan off the heat and pour in 1/3 cup of the cream. Do this carefully, as the caramel is very hot and will bubble up when you add the cream. Once the bubbling subsides stir in the rest of the cream 1/3 cup at a time, then stir in the butter a piece at a time. Place the pan back over medium heat and stir to combine all the ingredients. Once the ingredients are all incorporated into the caramel, pour it over the chocolate. Swirl the bowl so that the chocolate is completely coated with the warm caramel, then cover and let sit for 5 minutes. With a whisk, stir the mixture slowly, starting with small circles in the middle and working your way outward, whisking a bit more briskly as you go, until you have a smooth, glossy frosting. Leave the ganache on your kitchen counter, stirring now and then to help it cool, until it reaches spreading consistency, about 3 hours. If it stiffens up too much, simply put it someplace warmer than your counter.
- Covered with plastic wrap at room temperature, this frosting keeps for up to 3 days.
SALTED CARAMEL CHOCOLATE TORTE
Indulge guests at your next party with this impressive dessert. A touch of salt really sets off the caramel and dark chocolate
Provided by James Martin
Categories Dessert
Time 2h
Number Of Ingredients 10
Steps:
- Line the base of a deep, round 20cm loose-bottomed cake tin with a circle of baking parchment. Line the sides with one long strip that comes just above the sides of the tin - staple or paper clip where the strip overlaps to hold it in place.
- Crush the biscuits in a plastic bag or bowl with the end of a rolling pin. Stir into the melted butter, then evenly press into the bottom of the tin. Chill for 10 mins.
- Reserve 2 tbsp of the caramel. Stir the sea salt into the remainder and spoon into the centre of the biscuit base. Gently spread so the base is evenly covered but a visible 1-2cm border of biscuit remains around the edge. Chill for 20 mins while you make the chocolate layer.
- Gently melt the chocolate in a large heatproof bowl over a pan of barely simmering water. Stir 1 tbsp of the cream into the reserved caramel, then cover and chill until ready to decorate. Once the chocolate has melted, turn off the heat but leave the bowl where it is, and gradually stir in the remaining cream until you have a smooth, shiny, thick chocolate sauce. Sift in the icing sugar and stir in with the vanilla extract. Lift off the heat and let the mixture cool for 10 mins.
- Ladle or pour the chocolate mixture around the edge of the torte first, so it fills the biscuit border, sealing the caramel in the centre. Then ladle or pour in the rest and gently shake to smooth the surface. Chill for at least 5 hrs or up to 24 hours until firm.
- Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate. Dot the chocolates on top. Spoon the reserved caramel-cream mixture into a small food or freezer bag. Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top. Chill until ready to serve. Scatter with a pinch or two of sea salt before serving, then thinly slice. Eat with a drizzle of single cream, if you like.
Nutrition Facts : Calories 925 calories, Fat 69 grams fat, SaturatedFat 39 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 61 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.27 milligram of sodium
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- For the crust, whisk to combine the flour, cocoa powder, and salt. Set aside. In another bowl, cream together the butter and sugar. Add in the egg yolks and vanilla, and mix until combined. Little by little, add the dry ingredients until incorporated. The dough may look crumbly, but it should come together easily when you pinch the dough between two fingers.
- Press the dough out into your tart pan. Prick all over with a fork, and pop into the freezer for 10 minutes. Bake for 15 minutes, then cool completely on a wire rack.
- For the caramel, place the sugar in a heavy bottomed saucepan, then give it a shake to flatten out the sugar pile. Add the water, corn syrup, and salt, but DO NOT STIR. Cook over medium to medium high heat until the sugar turns clear and dissolves (be patient, this may take 20 minutes, but you don’t want to rush caramel or it may burn in a flash). After the sugar has dissolved, it will bubble more vigorously and the sugar mixture will start to take on an amber color. Once it looks caramel colored, stir in the butter. Be careful of potential sputtering. Remove the pan from the heat, and add the heavy cream and vanilla (and again, stand back). Don’t worry if the caramel separates. Cook for 10 minutes over medium high heat, stirring with a spatula, until it’s smooth and thickened. Pour the caramel into the cooled crust, and refrigerate for about 3 hours, until set.
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