This chocolate and caramel dessert will delight you with its flavor. Simply whisk in the caramel and cover with the chocolate. The result will surprise you with its simplicity and speed.
Ingredients:
Sugar 250 g.
Melt over medium heat, stirring occasionally.
Once the sugar has dissolved, start mixing with a spatula. Butter 65 g (well cooled).
Mix well.
200 ml of cream (fat content 35-36%).
Stir gently as the caramel will begin to boil vigorously!
Instant coffee 1.5 teaspoons. Salt 0.5 teaspoon.
Let the caramel cook for about 5 minutes.
Pass through a sieve.
Leave to cool to room temperature.
Then place it in the freezer for 15-20 minutes.
Mix with a blender.
Place in the freezer for 15 minutes.
Melt 150-170 g of milk chocolate.
Blend until smooth.
I used a silicone mold for 9 hemispheres with a diameter of 7 cm.
Spread each ball with the first layer of chocolate.
Place it in the freezer for a few minutes so that the chocolate solidifies.
Apply a second coat. Leave to harden in the freezer.
Whisk the caramel a second time, it will increase slightly in volume and lighten in color.
We have a wonderful coffee and caramel whisk that can be used as a topping for cakes and desserts);
Add 50 g of chopped toasted walnuts (I used almonds).
Arrange 9 biscuits on top.
Cover with chocolate.
Place in the freezer for 15 minutes.
Drizzle with chocolate.
