Chocolate Caramel Cream


  • 60 g ( oz) Milk Chocolate (40%)
  • 60 g ( oz) Caster (Superfine) Sugar
  • 250 ml (9 fl oz/1 cup) Cream (35% Fat)
  • 250 g (9 oz) Double Cream (45–50% Fat)


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. Using a wooden spoon, stir until the reaction settles down and the caramel has dissolved in the cream. Remove from the heat and allow to cool slightly.

Pour the warm caramel cream mixture onto the chocolate and stir until the chocolate has dissolved. Place the mixture into the refrigerator and allow to chill completely. When the mixture is cold, transfer it into a large stainless-steel bowl. Add the double cream and whisk until soft peaks form. Refrigerate the chocolate caramel cream until required.