Caramel and chocolate is such a good combination of flavours and this is easy to make. I serve a pistachio topped langue de chat as a light and crisp biscuit offering.
Caramel and chocolate is such a good combination of flavours and this is easy to make. I serve a pistachio topped langue de chat as a light and crisp biscuit offering. Fresh raspberries when in season also make a perfect accompaniment.
- 225g caster or granulated sugar
- 250ml cream
- 150g chocolate 52%
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 250ml whipped cream (measured after whipping)
- Place the sugar in a heavy-bottomed saucepan and cook over a moderate heat to a chestnut coloured caramel.
- You will need to stir the sugar at intervals to encourage it to cook evenly. At various stages during the cooking, it may look lumpy and unlikely but keep the faith and keep stirring and it will eventually become lump free just as it reaches the colour of a chestnut caramel.
- Once the chestnut caramel has been achieved, pull the saucepan off the heat and add the cream. Be careful as it will splutter so you may need to add the cream in by degrees.
- Stir the saucepan with a flat-bottomed wooden spoon to encourage the cream and caramel to mix. If the caramel is not completely dissolving, replace the saucepan on a low heat and return to a simmer.
- Allow to cool for 5 minutes and add the chocolate and vanilla and stir continuously to melt the chocolate into the sauce. Add a pinch of salt. Allow to cool and then chill until completely cold.
- Fold in the whipped cream thoroughly. The whip is now ready to serve with your accompaniment of choice or can be covered, returned to the fridge for serving later.