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Chocolate Caramel Cream
- Difficulty
Complex
Published 2010
Ingredients
60 g 2¼ oz 60 g 2¼
Method
Finely chop the chocolate and place in a stainless-steel bowl. Put the sugar in a small heavy-based saucepan and add enough water to just wet the sugar. Place the saucepan over high heat and turn the sugar into caramel. When the caramel turns a medium golden brown, slowly and carefully add the cream. This will cause a strong reaction and you will see the caramel and cream bubble dramatically. U
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Components
- Chocolate Caramel Cream
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