CHOCOLATE DELICE WITH SALTED CARAMEL
I cant claim this as my own recipe but it's from 2009 Masterchef Australia chef Eamon Sullivan. I just wanted to post his recipe so I never lose it!
Provided by Kazryn
Categories Tarts
Time 1h
Yield 2 tarts, 2-4 serving(s)
Number Of Ingredients 29
Steps:
- Crème brulee.
- Pre heat oven to 140°C.
- For crème brulee, combine cream, milk and vanilla beans in a saucepan over a medium heat, bring to the boil and remove from heat. Remove vanilla beans from cream mixture and discard.
- Mix egg yolks, whole egg and sugar together, without incorporating too much air.
- Slowly whisk in hot cream and strain. Pour approximately half the mixture into a baking paperlined slice tin to a depth of 6-8mm. Place in a bain marie and bake for 15-20 minutes or until firm and set in the centre.
- Freeze in blast chiller. Cut out two 9cm circles and blast chill until ready to assemble.
- Choco cream.
- For choco cream, pour cream, cocoa, water and sugar into a saucepan over a medium heat and bring to the boil, stirring regularly. Add chocolate and stir until melted.
- Squeeze water from the gelatine leaves, add to warm chocolate mixture and whisk to combine. Sieve and chill over ice, refrigerate until cool.
- Whip cream to soft peaks and gently fold through 400g of choco cream until combined taking care not to knock out too much air. Refrigerate until assembly.
- Biscuit Base.
- For biscuit base, increase oven temperature to 180°C.
- Place flour, butter, sugar and salt in a food processor and process to a fine breadcrumb. Add egg and process until mixture starts to come together. Tip mixture onto a clean chopping board and press into a smooth dough, wrap in cling film and rest for 10 minutes in the fridge.
- Place pastry between two sheets of baking paper and roll out to 2-3mm thick. Cut out 9cm circles and place on a baking paper lined baking tray. Blast chill for 1 minute. Bake for 10 minutes or until golden and allow to cool.
- Chocolate glaze.
- For chocolate glaze, pour cream, glucose and water into a saucepan over a medium heat and bring to the boil. Pour over chocolate and stir until melted and mixture is smooth.
- Salted caramel.
- For salted caramel, make a caramel with sugar and water. Whisk in cream until incorporated. Add butter a few pieces at a time, whisking between each addition and stir in salt. Continue to whisk to a thick glossy sauce.
- White chocolate stripes.
- Spoon the melted chocolate into a piping bag. Keep warm or reheat in a bowl of warm water when ready to use.
- To assemble, place 2 x 10cm cake rings on a baking paper-lined tray. Place cooked biscuit bases in the centre of each cutter and top each with a circle of frozen crème brulee. Pour chocolate cream mixture over each cutter and spread over each stack so that it fills the gaps down the sides and the tops are level. Blast chill until frozen.
- To prepare the delice, place frozen rounds on a cooling rack set over a baking tray and gently remove the moulds using a blowtorch. Pour chocolate glaze generously over each frozen round so that it covers the sides and drizzle with white chocolate in stripes. Arrange toasted almonds around the edges.
- To serve, spoon salted caramel sauce onto a serving plate, sprinkle with salt and top with a delice.
SALTED CHOCOLATE CARAMELS
Provided by Liz Gutman
Categories Chocolate Halloween Edible Gift Candy Thermometer Butter
Yield Makes about 120 one-inch pieces
Number Of Ingredients 15
Steps:
- 1. Grease the baking sheet with the 1 teaspoon butter, and set it aside on a heatproof surface.
- 2. Combine the sugar, chocolate, evaporated milk, and heavy cream, in a large (6- to 8-quart) saucepan or stockpot. Bring to a boil over medium-high heat, uncovered and without stirring.
- 3. Once the mixture has come to a boil, insert the candy thermometer. Add the corn syrup, and stir gently with the heatproof spatula until everything is mixed well. Reduce the heat to medium-low and cook, stirring often and making sure to scrape the bottom of the pot to keep the mixture from burning, until the mixture reaches 230°F/110°C (thread stage), about 30 minutes.
- 4. Add the 3 1/2 tablespoons butter and, stirring continuously, cook the caramel until it reaches 238°F/115°C (soft ball stage), 15 to 20 minutes. Remove the caramel from the heat.
- 5. Stir in the salt, making sure to mix well so that it's distributed evenly. Wearing oven mitts, carefully pour the caramel onto the prepared baking sheet. Allow it to cool completely until it's firm to the touch, at least 3 hours, preferably overnight. (If it's humid, cover the caramel with plastic wrap until you can cut it and wrap it in wax paper.)
- 6. Lightly coat a sharp chef's knife with cooking spray, and run the tip around the edge of the baking sheet to release the caramel. Gently turn the caramel out onto the lined cutting board, and cut it into 1-inch squares. Wrap the pieces in wax twisting paper (to turn the squares into little logs, fold each piece over on itself, wrap the twisting paper around it and roll the wrapped caramel against the cutting board, then twist the ends of the paper shut).
- Store the caramels in an airtight container at cool room temperature for up to 4 weeks; they'll last for up to 3 months in the refrigerator.
CHOCOLATE-CARAMEL SLICE
Provided by Bill Granger
Categories Milk/Cream Chocolate Dairy Egg Dessert Bake Freeze/Chill Vanilla Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 20 to 24 slices
Number Of Ingredients 17
Steps:
- For crust:
- Preheat oven to 350°F. Butter 11x7x2-inch metal baking pan. Blend first 4 ingredients in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 1 tablespoon ice water and egg yolk. Blend until moist clumps form. Press dough onto bottom of pan; pierce all over with fork. Bake until golden, piercing if crust bubbles, about 20 minutes. Cool completely.
- For toppings:
- Whisk first 5 ingredients in medium saucepan over medium heat until sugar dissolves, butter melts, and mixture comes to boil. Attach candy thermometer to side of pan. Boil gently until caramel is thick and temperature registers 225°F, whisking constantly, about 6 minutes. Pour caramel evenly over crust; cool 15 minutes to set.
- Meanwhile, melt chocolate with cream in microwave in 15-second intervals, stirring occasionally. Spread chocolate over warm caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at least 1 hour. DO AHEAD Can be made 3 days ahead. Cover and keep refrigerated.
- Cut dessert lengthwise into 4 strips. Cut each strip crosswise into 5 or 6 slices. Transfer to platter and serve.
CHOCOLATE-COVERED SALTED CARAMELS
Avoid the lines at your local candy shop and create these beautiful salted caramels. These Chocolate-Covered Salted Caramels are great for gifting.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Insert toothpick into 1 caramel; dip in chocolate, turning until completely coated. Shake gently to remove excess chocolate. Place on waxed paper-covered baking sheet. Remove toothpick. Repeat with remaining caramels.
- Sprinkle with salt. Let stand at room temperature 30 min. or until chocolate is firm.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 710 mg, Carbohydrate 38 g, Fiber 1 g, Sugar 34 g, Protein 3 g
CHOCOLATE CARAMEL TART
It is hard to believe in this day and age - when salted caramel ice cream is almost as ubiquitous as vanilla - that desserts in which salt plays a starring role was once a newfangled concept. This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very trend, and it is a perfect example of how it's done right. Layers of silky caramel and dark chocolate ganache topped with a sprinkling of crunchy, snow-white fleur de sel make this an unforgettable combination of flavors and textures.
Provided by Amanda Hesser
Categories dessert
Time 1h15m
Yield 10-inch tart (12 to 16 servings)
Number Of Ingredients 16
Steps:
- Prepare chocolate dough: In bowl of an electric mixer, combine the butter, confectioners' sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended.
- Sift flour into dough mixture. Beat on low speed until combined. Press the dough into the bottom and up the sides of a 10-inch tart pan. (You can use a 9-inch pan, but the crust will be thicker and the caramel may take longer to set in step 4.)
- Preheat oven to 350 degrees. Line tart with foil, and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes. Transfer to a wire rack to cool.
- Prepare caramel filling: In a large saucepan, bring sugar, water and corn syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. Remove from the heat. Caramel will continue to cook and darken off of the heat. Carefully but quickly whisk in the butter, cream, creme fraiche and salt until smooth (mixture will bubble up). Pour hot caramel into tart, and allow to cool and set, at least 1 hour.
- Prepare chocolate glaze: Place chocolate in a bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate and whisk until chocolate has melted and mixture is smooth. Pour glaze over tart, tilting tart for even coverage. Refrigerate until tart is set, at least one hour, then sprinkle with a few granules of fleur de sel. Keep refrigerated until serving.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 23 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 14 grams, Sodium 243 milligrams, Sugar 42 grams, TransFat 1 gram
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CHOCOLATE, SALTED CARAMEL AND HAZELNUT DELICE RECIPE
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Servings 10Category DessertAuthor Ian CurleyTotal Time 1 hr 35 mins
- For praline crust, place hazelnuts on a lightly oiled oven tray and set aside. Combine sugar and 20ml water in a saucepan over medium heat, stir to dissolve sugar, then simmer, swirling pan occasionally, until caramel forms (3-4 minutes). Pour over hazelnuts, set aside to cool. Break into coarse pieces and process in a food processor until finely ground. Meanwhile, melt chocolate in a heatproof bowl over a saucepan of simmering water, add praline, stir to combine, add wafers and stir to combine. Press 1 tbsp of mixture into bases of ten 6.5cm-diameter, 5cm-high lightly oiled ring moulds (see note) placed on a tray lined with baking paper, then refrigerate until set (10-15 minutes).
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- Meanwhile, for chocolate cream, place chocolate in a heatproof bowl and set aside. Bring cream to the simmer in a saucepan over medium heat. Whisk yolks and sugar in a large heatproof bowl. Stirring continuously, add cream in a thin steady stream until incorporated, then stir over a saucepan of simmering water until thick (6-8 minutes). Strain cream mixture over chocolate, stir until combined and set aside to cool. Pour chocolate cream over praline crust, filling moulds halfway, place a salted caramel in the centre of each, top with remaining chocolate cream then refrigerate until set (2-3 hours).
- Meanwhile, for chocolate sauce, bring sugar, chocolate, cocoa, glucose and 90ml water to the boil in a saucepan over medium heat, stir until smooth and glossy, cool, refrigerate until required.
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