Chocolate ganache & salted caramel brittle

Chocolate ganache & salted caramel brittle

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Cooking time

Prep: 15 mins Cook: 20 mins plus cooling

Skill level

Moderately easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
641
protein
6g
carbs
38g
fat
50g
saturates
25g
fibre
4g
sugar
34g
salt
1g

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
  • 150ml double cream

For the salted caramel brittle

  • 150g sugar
  • 100g blanched hazelnuts

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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.

Recipe from Good Food magazine, January 2014

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Comments

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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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