Source: TheSkintFoodie.com
Denser than a mousse and lighter than a truffle.
“Denser than a mousse and lighter than a truffle, the taste of these brings back memories of treacle toffee on Bonfire night."
The Skint Foodie
Ingredients:
300ml double cream
100g 70% chocolate
7 tbsps caster sugar
25g butter
Serves: 4
Method:
1. In a non-stick pan cook the sugar over a low heat, stirring rarely. Diddly-squat will happen for a while and then it will suddenly melt and go a deep brown.
2. Meanwhile, whip the cream until stiff and thick in a chilled bowl. Chop the chocolate up into tiny pieces and put into another bowl set over a pan of simmering water to melt.
3. When the sugar has caramelised, beat in the butter and a tablespoon or two of the cream.
4. Scrape the caramel into the chocolate, stir and then quickly fold in the rest of the cream. Spoon into four ramekins and chill in the fridge for at least a couple of hours.
Source: TheSkintFoodie.com
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