Food: My All Time Favourite, Super Indulgent Dessert

Last night, my mum had a dinner party for 10 and asked me for dessert suggestions (my expert subject). After rattling off hundreds of suggestions; something fruity, light, summery, rich, dense, boozy and so on, I decided to pull out the big guns.

Here it is, my recipe for Chocolate Ganache with Hazelnut Crumble and Salted Caramel Sauce . Use only for your favourite friends.

I got this recipe years ago in a delicious magazine and have only made it three or four time since then but I love it every time. Try experimenting with different bowls and glasses; I think it works best in a wide, shallow bowl or ramekin to ensure you have enough surface area for the toppings. This way, you get some with every bite!


For the crumble:
50g plain flour
15g Demerara sugar
15g castor sugar
30g hazelnuts
50g butter, diced and chilled
A pinch of sea salt

Preheat the oven to 180’C. Rub the butter, flour and sugar together with your fingertips until it resembles breadcrumbs. Roughly chop the hazelnuts and mix into to crumble mixture with a sprinkle of salt. Bake in the oven for 20 minutes or until golden.

For the salted caramel sauce:
50g butter
50g light muscovado sugar
1/2 tsp sea salt flakes
50ml double or whipping cream
15g milk chocolate

Over a low heat, melt the butter, sugar and salt in a pan until smooth. Bring to a simmer and let bubble for a few minutes whilst stirring. Add the cream, stirring until incorporated then remove from he heat. Stir in the chocolate until melted and set aside to cool to room temperature.


For the chocolate ganache:
140g good quality dark chocolate (70%) I use Green & Blacks
60g good quality milk chocolate, I use Green & Blacks again
170ml water, freshly boiled
Sea salt to sprinkle

Roughly break up both chocolates into a bowl. Pour over the boiling water and stir, until fully melted. Once melted, beat with an electric whisk until cooled and thickened, but still pourable (5-10minutes).
Pour into your glasses or ramekins and chill in the fridge for 20 minutes to set. If refrigerating for longer, be sure to remove them 30 minutes before you serve so they are not hard.

To serve:
Spoon a layer or salted caramel over the ganache and top with crumble and a few flakes of sea salt. Serve immediately so that the crumble doesn’t soften.

I made this recipe x3 and while the crumble and salted caramel work well when multiplied- the ganache needed to be whipped in smaller batches. I found this out after I redecorated my kitchen….



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