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Chocolate Caramel Mou
- Makes about
15-18
small bars - Difficulty
Easy
Published 2011
A perfect caramel should be cooked until it’s dark, red brown, with a light smoky haze coming from the pan.
Ingredients
220 ml 7½ fl oz 1 cup ½
Method
1 Put the cream in a pan. Scrape the seeds from the vanilla pod (bean) into the pan and drop in the empty pod. Bring to the boil. Cover with a lid, take off the heat and leave to infuse for 10-15 minutes. Discard the vanilla.
2 In a separate heated pan, gradually add the sugar and glucose and cook slowly to form an amber caramel, about 15 minutes. Slowly add the cream, mixing well. Cook
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