Chocolate ganache & salted caramel brittle

Chocolate ganache & salted caramel brittle

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(3 ratings)

Prep: 15 mins Cook: 20 mins plus cooling

More effort

Serves 6
This restaurant-quality dessert is sure to dazzle your guests. The toffee shard also contains hazelnuts

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal641
  • fat50g
  • saturates25g
  • carbs38g
  • sugars34g
  • fibre4g
  • protein6g
  • salt1g
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Ingredients

  • 200g dark chocolate (or gluten-free alternative), broken into pieces
  • 284ml pot double cream

For the caramel sauce

  • 100g soft brown sugar
  • 100g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 150ml double cream

For the salted caramel brittle

  • 150g sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 100g blanched hazelnuts

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments (3)

crowland8879's picture
5

This was a fantastic 'show stopping' type course for a dinner party. Lots of processes but straight forward and can be done ahead of time. Also as part of a big meal I would say could even feed 6-8, we had four for dinner and tonnes left over. Be cautious with your brittle - I accidentally made mine too thick as not used to sugar work and it was a hard job breaking it up for serving and eating! As julie955 recommends, I would probably make the hazelnuts fewer but smaller.

jule955's picture

The chocolate ganache is very, very rich - I wonder whether a chocolate mousse would make it a bit lighter. The caramel brittle and caramel sauce are both lovely and look very impressive. I made the brittle twice; the second time I only put about 50g of hazelnuts in and I broke them into smaller pieces - I thought it was even better.

tattookitten's picture

Can you use any other nuts in the brittle as I have a serious hazelnut allergy, but this sounds delish!

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