In Kitchen Recipes we sweeten the weekend with these chocolate and caramel bites. I know that many of you are reluctant to turn on the oven in summer, but once you have seen the photo and read the list of ingredients for this dessert, I am sure that at least half of you will not be able to resist preparing it.
Butter, cream, condensed milk, chocolate, caramel…. This dessert is a bomb! A caloric bomb with which we can indulge ourselves this week. Ideally, invite family or friends to try it; so the temptation will be shared. Serve it after a light meal or as a snack with coffee.
Chocolate and salted caramel bites
These chocolate and salted caramel bites are a real temptation, a perfect dessert or snack to share with friends or family.
Author María
Recipe type: Dessert
Rations: 18
Preparation time:
Cooking time:
Total time:
Ingredients
For the ice cream
- 112 g. softened butter
- 75 g. white sugar
- 1 egg yolk L
- ½ teaspoon vanilla extract
- 250 g. Of flour
- A pinch of salt
For the candy
- 6 tablespoons of butter
- 100 g. brown sugar
- 395 g. condensed milk
- A pinch of salt
For the chocolate ganache
- 220 g. chocolate chips
- 120 ml. liquid cream 35% mg
- 1 teaspoon of instant coffee
To decorate
- 1 tablespoon flake salt
Preparation
- We preheat the oven at 180ºC and grease a 30x22cm mold. With butter.
- In a bowl we place the softened butter and beat it until obtaining a aerated cream. Add the white sugar and beat until integrated.
- We add the yolk egg and vanilla essence and beat again, picking up the dough that sticks to the edges with a spatula.
- Lastly, we incorporate the flour, little by little until it forms a crumbly dough.
- We pour the dough in the mold and with the fingers we press so that it covers the entire base evenly.
- Bake 20-25 minutes until edges start to brown. Then we remove from the oven and let it temper.
- We prepare the caramel. To do this, heat the butter and brown sugar in a pan over medium heat until it dissolves.
- Iwe incorporate condensed milk while we beat and let it simmer over medium-high heat.
- Then reduce the heat to medium heat and let the mixture cook for 8 minutes or until reach 108ºC without stopping stirring at any time. The mixture will darken and thicken.
- So, we add a little salt, remove from the heat and we pour the caramel on the ice cream already cold. Let it cold down.
- Meanwhile, we prepare the ganaché of chocolate. To do this, place the chocolate and cream in a saucepan and heat in a bain-marie until the chocolate melts and they are combined. Add the instant coffee, stir and pour the mixture over the cold caramel.
- We decorate with a little flake salt, cut into squares and serve.