Recipe of the Week - Chocolate pots with salted caramel toffee

Another gem from those geniuses at Taste. All I can say about Chocolate pots with salted caramel toffee is OMG! This recipe is supposed to make 4, but I reckon it would just about do for me!


INGREDIENTS

250g good-quality dark chocolate, chopped
200ml thickened cream, plus extra whipped cream to serve
2 tbs caster sugar
2 egg yolks, lightly beaten
1 tbs brandy
20g salted butter


Salted caramel toffee

1 cup (220g) caster sugar
1 tbs sea salt flakes


METHOD

1. Place the chocolate in a heatproof bowl and set aside.

2. Heat cream and sugar in a pan over low heat, stirring to dissolve the sugar.

3. Bring to just below boiling point, then remove from heat and pour over the chocolate, stirring until completely melted and smooth.

4. Gently stir in the egg yolks and brandy, then add butter and stir to combine.

5. Divide among four 200ml dessert moulds or pots, then chill for at least 2 hours or overnight until just set.

6. Meanwhile, for salted caramel toffee, line a baking tray with a sheet of foil. Place sugar and 1/4 cup (60ml) water in a pan over low heat, stirring to dissolve the sugar. Increase the heat to high and cook, swirling pan occasionally and brushing down sides with a damp pastry brush, for 4-5 minutes or until a light golden caramel. Quickly but carefully pour onto tray, swirling to spread the caramel. Sprinkle over salt. Cool, then break into shards. (Toffee can be prepared up to a day ahead and kept in an airtight container.)

7. To serve, top chocolate pots with whipped cream and sprinkle over shards of salted caramel toffee.


Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

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Source and Photo: Taste