CHOCOLATE-CARAMEL DOMES
Chocolate lovers rejoice: Underneath these elegant chocolate shells are pillows of rich mousse topped with sweet caramel.
Provided by Food Network Kitchen
Categories dessert
Time 3h5m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch square glass baking dish with nonstick cooking spray.
- Whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Whisk in the milk, vegetable oil, vanilla, egg and 1 teaspoon hot water until smooth and combined.
- Pour into the prepared baking dish and bake until a knife inserted in the center comes out clean, about 20 minutes. Cool for 10 minutes on a wire rack, then flip out onto a cutting board to cool completely, about 20 minutes.
- Use a 2 1/2-inch round biscuit cutter to cut out 6 circles from the cake (save the scraps for another use); set aside.
- For the chocolate domes and mousse: Meanwhile, add the coconut oil and 3 ounces of the chocolate to a medium microwave-safe bowl. Microwave in 1-minute intervals, stirring in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 2 minutes. Pour the chocolate mixture into the cavities of a silicone half-sphere mold with six 3-ounce-capacity cavities and tilt the mold to swirl the chocolate around until each half-sphere is coated entirely (you can also use your finger to swirl the chocolate around). Some chocolate may spill over on top of the mold, which is fine; it will break off when you unmold the domes. Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes.
- Put 1/4 cup of the cream in a small bowl and stir in the gelatin. Put the butter and remaining 6 ounces chocolate in a medium microwave-safe bowl and microwave in 1-minute intervals, stirring in between each, until the chocolate and butter are melted and the mixture is smooth, about 2 minutes. Stir the gelatin mixture into the chocolate mixture until the gelatin is dissolved. Cool to room temperature, about 10 minutes.
- Whip the remaining 3/4 cup cream in a large bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Add half of the chocolate-gelatin mixture and continue beating until well combined. Add the remaining chocolate-gelatin mixture and continue beating until no streaks remain.
- For the filling and topping: Scoop 1/3 cup of the mousse into each chocolate cavity in the half-sphere mold. Using the back of a teaspoon, make a divot in the middle of each portion of chocolate mousse about halfway down. Pour a heaping teaspoon of caramel sauce into each divot. Top each half-sphere with a cake round, pressing down gently into the mousse (use a paper towel to wipe away any mousse that may seep out of the mold). Freeze until the mousse is set, about 1 hour.
- Gently peel the mold away from each of the half-spheres and place them cake-side down on a serving platter.
- Use a vegetable peeler to shave 1 tablespoon of chocolate curls from the chocolate. Put the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Drizzle the melted chocolate over each dome and sprinkle with the chocolate shavings. Serve immediately.
CHEF JOHN'S CREME CARAMEL
Creme caramel belongs on the short list for 'World's Greatest Dessert.' The way the almost-burnt caramel layer gets fused on, and becomes one with, the creamy custard is nothing short of magic.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
- Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
- Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
- Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
- Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
- Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
- Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
- Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
- Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
- To unmold, cover ramekin with a small plate, then invert. Chill before serving.
Nutrition Facts : Calories 328.3 calories, Carbohydrate 40.8 g, Cholesterol 243.9 mg, Fat 16.8 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 191.3 mg, Sugar 40.4 g
CREME CARAMEL
These individual creme caramel desserts will be an instant classic. So sweet and creamy, everyone will want seconds, trust us.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
- In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
- Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
- With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.
CARAMEL DESSERT
This is a wonderful dessert that you can make up ahead of time and freeze. It is served frozen--a dessert that you can have in the freezer just waiting for those unexpected guests. In the summer I keep one on hand to serve after a BBQ. Nice and refreshing on a nice warm day. But wonderful after any meal. I have been making this recipe for years and got the recipe out of a community book. Enjoy!!
Provided by Dotty2
Categories Frozen Desserts
Time 20m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl combine flour, pecans, brown sugar and rolled oats.
- Add melted butter and mix well.
- Pat in a thin layer on a baking sheet and bake at 400°F for 15 minutes, stirring occasionally.
- Crumble while still warm. Then cool and put half of the crumb mixture in a 9x13-inch pan (or Tupperware container).
- Drizzle the crumbs with half of the caramel sauce. Next spread the ice cream over the caramel, (ice cream slightly melted to make spreading easier).
- Top with remaining crumbs and drizzle the remainder of the caramel sauce over the top. Cover and freeze.
- To serve: Cut into serving slices. (Remove from freezer 1/2 hour before serving).
Nutrition Facts : Calories 492.1, Fat 24.8, SaturatedFat 12.7, Cholesterol 62.5, Sodium 252.5, Carbohydrate 65.4, Fiber 2.3, Sugar 28.9, Protein 6
CHOCOLATE CARAMEL DESSERT
Make and share this Chocolate Caramel Dessert recipe from Food.com.
Provided by MizzNezz
Categories Sauces
Time 45m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Beat eggs, sugar, oil, and milk.
- Combine flour, cocoa, baking powder, and salt.
- Gradually add to creamed mixture; mix well.
- Add vanilla.
- Place in greased 8x8 baking pan.
- Bake at 350* for 30-35 minutes, or until toothpick comes out clean.
- Cool.
- In small saucepan melt caramels with water; add pecans.
- Cool for 3 minutes.
- Place squares of cake on plate; drizzle with caramel sauce.
Nutrition Facts : Calories 577.9, Fat 33.1, SaturatedFat 5.3, Cholesterol 74.5, Sodium 285.5, Carbohydrate 69, Fiber 3, Sugar 51.9, Protein 7.5
CARAMEL ITALIAN CREAM CAKE
Brown sugar is the shortcut to quick caramel flavor in both the cake layers and the frosting.
Provided by Southern Living Editors
Categories Cakes
Time 2h25m
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Place shaved coconut in a single layer in a shallow pan. Place pecans in a second shallow pan. Bake coconut and pecans at the same time 5 to 7 minutes or until coconut is toasted and pecans are lightly toasted and fragrant, stirring halfway through.
- Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated and brown sugars, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended.
- Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in pecans and 1 cup sweetened flaked coconut.
- Beat egg whites at high speed until stiff peaks form, and fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans.
- Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks and cool completely (about 1 hour).
- Prepare Quick Caramel Frosting. Immediately spread frosting between layers and on top of cake. Spread Cream Cheese Frosting over sides of cake; press 3 cups toasted shaved coconut onto sides of cake.
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CREME CARAMEL - RICARDO
From ricardocuisine.com
5/5 (71)Total Time 1 hr 5 minsCategory DessertsCalories 140 per serving
- In a saucepan, cook the sugar and water until it is a dark golden brown (mahogany). Divide among six 125 ml (1 / 2 cup) capacity ramekins. Allow to cool.
- Add the sugar and vanilla extract to the hot milk. Stir until the sugar has dissolved. In a bowl, beat the eggs. Whisk in the hot liquid. Pour into the ramekins.
37 SWEET AND SALTY CARAMEL DESSERT RECIPES - SOUTHERN …
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Estimated Reading Time 6 mins
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4.2/5 (80)Total Time 50 minsCategory DessertCalories 338 per serving
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27 EASY CARAMEL DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-04-06Category Desserts, Recipe Roundup
- Homemade Caramel Apples. This might just be the best fall treat out there. If you’re anything like me, then you’ll have an abundance of freshly picked apples lying around, begging to be used.
- Quick and Easy Caramel Sauce Recipe. If you’ve never made your own caramel sauce at home, this is the recipe to try. It’s quick and easy (just like the title says), and it can be ready in just 10 minutes.
- Salted Caramel Apple Pie. I can’t be the only one to reach for the caramel sauce with my apple pie? I mean, they’re practically made for each other! With this recipe, you’ll bake the caramel right into the apple filling.
- Homemade Caramels. I always make caramels over the holidays. They make such fantastic little gifts, and they’re such a cinch to make. Unlike caramel sauce, you’ll want this very thick.
- Microwave Caramel Popcorn. Yes, you read that right! Caramel popcorn can be made right in the microwave! When microwaving your caramel, always do so in one-minute intervals, and always wear oven mitts to avoid any nasty burns.
- Caramel Cheesecake Cookies. Just the title of this recipe has my knees buckling. Caramel cheesecake cookies? Umm, I’ll take a dozen, please! These cookies are so clever, using cream cheese and crushed graham crackers in the dough to give you that amazing cheesecake flavor in every bite.
- Salted Caramel Turtle Brownies. I think we can all agree that brownies are as close to perfect as a dessert comes, right? They’re chocolatey, fudgy, sweet, rich, tender, and so naughty!
- Homemade Starbucks Salted Caramel Hot Chocolate. When I go to Starbucks, I have my order pretty much set. The only thing that changes is whether or not I have my drink iced or hot.
- French Caramel Apple Cake. Things I love about this cake: the look, the taste, the fruit, and the fact that you can’t mess it up. It will look amazing no matter what!
- Homemade Chocolate Turtles. Four ingredients and no-bake? How can you not give this recipe a try? The salty-sweet little bites are made by pouring a generous heap of caramel over pecan halves before coating in chocolate and sprinkling with sea salt.
SALTED CARAMEL DESSERT POTS (PALEO & VEGAN) - LOVE FOOD ...
From lovefoodnourish.com
5/5 (5)Category DessertCuisine AmericanCalories 895 per serving
- Start by soaking the dates for the base and the cashews for the filling in a bowl each of hot water, covered, for 20 minutes.
- Drain the dates and add them with the walnuts to a food processor or high speed blender and blitz until you have a biscuit like paste.
- Press this mixture evenly into the bottom of four small glasses. Place in the fridge while you prepare the rest.
- Rinse and drain the cashew nuts. Place the cashew nuts, cream, maple syrup and vanilla in a food processer and blitz until smooth. You want it to be smooth like a thick liquid.
40 CARAMEL DESSERT RECIPES: STICKY AND CHEWY TREATS - …
From thedailyspice.com
Estimated Reading Time 6 mins
- Chocolate Caramel Pretzel Bars. These simple, 4-ingredient Salted Chocolate Caramel Pretzel Bars will quickly become your new favorite sweet and salty treat!
- Salted Caramel Brownies. Dessert doesn’t get any better than this. Pssst! Short on time? Try the quick and easy version of this recipe here! From: SomethingSwanky.
- Caramel Apple Crisp Cheesecake Bars. All the flavor of Caramel Apple Crisp Cheesecake, with none of the fussiness or work. From: SugarApron.
- Best Homemade Caramel. Best Homemade Caramel RECIPE is perfect for making caramel apples & all your favorite fall treats & desserts. It’s incredibly easy & ready in about 30 min.
- Pecan Caramel Bars. These Pecan Caramel Bars take just 15 minutes of work and you only need 5 ingredients! Who doesn’t love gorgeous easy homemade candy bars??
- Turtle Brownies. Sharing salted caramel turtle brownies today *in hopes* that you still have room left on your Christmas baking list. And even if not, salted caramel turtle brownies will squeeze their salty, sweet, sticky, ooey, gooey, chocolate, fudgy selves onto your Christmas baking list anyway.
- Salted Caramel Brownie Bites. Homemade fudgy brownie bites filled with an easy two-ingredient caramel filling and topped with sea salt. These Salted Caramel Brownie Bites are the perfect mini dessert!
- Caramel Apple Parfaits. These Salted Caramel Apple Parfaits are the warm and comforting fall treat you’ve been waiting for. The parfaits are nut free, gluten free, and dairy free, and full of fall flavor.
- Salted Caramel Turtle Brownies. The very BEST homemade fudge brownies topped with gooey caramel, sea salt, lots of chocolate chips and chopped pecans!
- Caramel Apple Cake. Kick off apple season with this delicious caramel apple cake! A spice cake made with diced apples, paired with a caramel buttercream, and caramel drizzle.
20 BEST CARAMEL APPLE DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-10-05Category Desserts, Recipe Roundup
- Caramel Apple Crisp. Apple crisp is a nice and easy dessert you can make last minute. It has all of the same delicious fall flavors as an apple pie, but it takes half the time to make and bake.
- Caramel Apple Cheesecake Bars. Cheesecake bars are a fantastic dessert to make. They’re super easy, wonderfully creamy, and incredibly versatile. Bake it plain, and you can top it with anything from fresh fruit and compote to chocolate ganache and cookie crumbs.
- Caramel Apple Crumb Bars. If you look closely, you can just about see the apple slices peeking out from under the crunchy oat topping in that picture.
- Salted Caramel Apple Pie Bars. I happen to adore the chewy texture you get in the above recipe. Of course, it’s all down to the oats, though I know plenty of people aren’t fans.
- Homemade Caramel Apples. Did you reach for those ruby red apples when you were a kid, or did you prefer this type of soft and sweet caramel apple? The difference between the two is the texture of that sweet coating.
- Dutch Caramel Apple Pie. What’s the difference between a Dutch apple pie and an all-American apple pie? It’s all in the topping. Most apple pies here in the states are covered with a layer of pastry.
- Caramel Apple Nachos. When Fall is finally in full swing, my local supermarket sells little tubs of thick, dreamy caramel. I just can’t resist, and I spend many evenings dipping apple slices in front of the TV.
- Caramel Apple Dump Cake. I know the name isn’t the most appealing, but when you see how easy a dump cake is to make, you’ll be hooked. Start by mixing the store-bought apple pie filling with cinnamon and nutmeg.
- Best Caramel Apple Cobbler. As a baker, even I have to admit that making and working with pastry can be a pain. It’s temperamental, and if it’s warm in your kitchen, you’ll probably find it sticks to the table.
- Caramel Apple Trifles. How cute do these individual caramel apple trifles look? What a fun and easy way to serve dessert. At first glance, I actually thought these were a breakfast dish.
40 CARAMEL DESSERTS TO BAKE ALL YEAR ROUND - PUREWOW
From purewow.com
Author Taryn Pire
- Caramel-Chocolate Macadamia Tart. Caramel and nuts go together like peanut butter and jelly. Here, chopped macadamia nuts meet caramel custard atop a press-in cocoa crust.
- Swedish Cinnamon Buns Topped with Salted Caramel. They blow American-style cinnamon rolls way out of the water. Think ribbons of cinnamon-sugar laced with crunchy almonds and pools of salted caramel.
- Slow-Cooker Salted Caramel Rice Pudding. Rice pudding is such an underrated dessert, but we’re betting one bite of this Crock-Pot gem will push it right to the top of your list.
- Vegan Miso Caramel Dip with Pretzels and Granny Smith Apples. This plant-based caramel doesn’t have a drop of dairy in it. Canned coconut cream takes over for butter and heavy cream, while miso paste gives it a punch of salty umami.
- Brown Sugar Cookies with Dulce de Leche. Ta-da, your contribution to this year’s holiday cookie swap. Not only are these star-shaped treats gorgeous (thanks, fancy sprinkles), but they also only take 25 minutes to make from start to finish.
- Caramelized Butternut Squash Upside-Down Cake. A million times more impressive than pumpkin pie, but just as autumnal. Cooking the squash beforehand while you’re mixing the batter is the key to getting it uber caramelized.
- Caramel Coconut Macaroons. The easy-as-pie caramel is baked into and drizzled on top of the macaroons, so they’re extra buttery and sweet.
- Mini Caramel Pecan Pies with Cinnamon Roll Pie Crust. Behold: Fall in a teeny-tiny, delicious package. Might we suggest serving them after Thanksgiving dinner?
- Crème Caramel. You’re only six ingredients away from this silky custard doused in drippy caramel sauce. The secret to its rich texture and flavor? Sweetened condensed milk.
- Caramel-Stuffed Gingerbread Crinkle Cookies. Paper doll-shaped gingerbread men are classic…but boring. These chewy spiced alternatives are way more surprising, and they’re stuffed with easy store-bought caramels to boot.
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