Ever since I was little I’ve always loved the combination of salt and chocolate. My go to movie snacks would be salted popcorn and cadbury’s milk chocolate. The salt makes you crave chocolate, and the chocolate makes you crave salt. Looking back, this was probably the beginning of the slippery slope leading me to having no will power or self control WHATSOEVER, but hey – you’ve got this awesome recipe out of it so it’s all good.
This recipe has so many flavours going on that are all so different but come together beautifully in your mouth. The sweetness of the caramel is balanced out by the bitterness of the dark chocolate ganache, and then you throw the sea salt in there just to confuse everybody and it just ties it all together into one big sweet, salty, chocolatey mess. Add the pastry case for a bit of texture and you have one hell of a dessert. It’s so easy to make but sure to impress.
You can use our sweet pastry case recipe or buy a pre-made tart case.
The way the ganache melts into the caramel on your tongue is just heavenly.
Are you drooling yet?
- 1 8" pastry case (use our recipe or buy one ready made)
- 400g dark chocolate
- 400ml double cream
- 70g caster sugar
- 25g light muscovado sugar
- 45g golden syrup
- 25g butter, diced
- 1/2 tsp vanilla
- 1 tbsp sea salt
- 175g icing sugar
- Make/unpackage the pastry case
- Heat 300ml of the double cream in a saucepan until it just starts to bubble, pour over 300g of the chocolate and stir until glossy and smooth. Pour into the pastry case and set aside
- Clean the saucepan and put back on the heat, heat the sugar and syrup until the sugar has melted
- Add the butter, remaining cream and vanilla and give it a good stir until it’s smoothly combined. Bring it to the boil and let simmer for 1 minute.
- Take it off the heat and stir in the salt. It’s quite heavily salted at this stage, it needs to be right now to come through the icing sugar.
- Sift the icing sugar into the salted caramel and stir until there are no more lumps, the mixture should be fairly thick.
- Pour on top of the chocolate ganache and allow to cool and set.
- Melt the remaining dark chocolate and decorate.