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Chocolate ganache & salted caramel brittle

Chocolate ganache & salted caramel brittle

A star rating of 4.3 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • More effort
  • Serves 6

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

  • Gluten-free
Nutrition: per serving


  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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

Goes well with


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A star rating of 4.3 out of 5.9 ratings

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