MILK CHOCOLATE DOME WITH CARAMEL CREAM, FLEUR DE SEL AND PISTACHIO CRUNCH ICE CREAM
Steps:
- Mousse:
- Whip the 16 ounces heavy cream to soft peaks. Bring the milk and remaining 4 1/2 ounces of cream to a boil. Beat the sugar and egg yolks until smooth. While whisking egg yolk mixture, add a small ladle of the hot cream and whisk well to temper. Add the yolk mixture to the cream mixture and cook over low heat, while whisking, until thick enough to coat the back of a spoon. Remove from the heat. Strain and pour over the chocolate. Mix to incorporate. Gently fold in the whipped cream.
- Caramel Cream:
- Combine the sugar and water in a saucepan. Cook over medium heat, stirring, until mixture comes to a boil. Once mixture boils, don't stir anymore. Boil until the mixture turns a dark caramel color. Once a dark caramel color is achieved, remove from the heat and carefully add half quart cream and the vanilla bean. Be careful as the mixture may sputter a bit when you add the cream. Bring back to a boil and cook until a uniform consistency is achieved. Strain and let cool overnight. Whip the remaining half quart of cream to soft peaks. Fold in the caramel.
- Assembly:
- While the ice cream is still soft stir in 1 cup of pistachio nougatine. Place in freezer until ready to serve.
- Pipe the mousse into 4-ounce dome molds and gently spoon up the sides to create a shell. Place in the freezer until set. Pipe in about 2 tablespoons of the caramel cream into each dome mold. Top with a chocolate disk and a round of chocolate biscuit. Place in the freezer until set and then unmold and store in the refrigerator until ready to serve.
- Warm the chocolate glaze. Place a sable round on a plate. Glaze the dome and place it on top of the cookie. Top with a dot of gold leaf. Serve with the pistachio ice cream and chocolate garnishes.
- Preheat the oven to 350 degrees F.
- Place the egg whites in a mixer and whisk until frothy. While whisking, slowly add the 1 cup and 1 tablespoon of sugar and whisk to soft peaks. Meanwhile whisk together the yolks, oil and water until frothy. Stir in the remaining 2 cups sugar. Sift the remaining dry ingredients and whisk into the yolk mixture.
- Gently fold in the meringue. Spread between 3 full sheet pans lined with parchment and bake until the cake springs back in the center, about 10 minutes. Let cool. Cut with a round cutter to fit directly at the base of the dome mold.
- Preheat the oven to 350 degrees F.
- Cream together the butter and sugar. Add the egg and yolk, 1 at a time, just to combine.
- Sift all dry ingredients and add a little at a time until just mixed together. Roll out very thin, about 1/8-inch. Cut out with a 1 1/2-inch round cutter. Sprinkle disks with sugar and bake off until dry to the touch, about 6 to 8 minutes. Let cool.
- Bring the water, sugar, cream and corn syrup to a boil. Pour over the chocolates and mix together. Let cool.
- Preheat oven to 325 degree F.
- In a large pot, melt the butter and corn syrup. Stir in the confectioners' sugar and pectin and cook, stirring until you have reached a full boil. Continue to cook for 2 minutes. Stir in the pistachios. Spread onto parchment lined sheet pan and bake in the oven until golden brown. Let cool. Grind in a food processor into small chunks.
- Bring the milk, cream, vanilla beans and half the sugar to a boil. Whisk together the remaining sugar and yolks. While whisking, add a ladle of the hot cream mixture to the yolks. Stir the yolk mixture into the cream mixture and cook over low heat until the mixture thickens enough to coat the back of a spoon. Remove from the heat and strain. Let cool and process in an ice cream machine.
- Temper chocolate and spread a thin layer out onto parchment. Sprinkle lightly with fleur de sel before it sets. Cut out with a 3/4-inch circle cutter.
CHOCOLATE CARAMELS
When I was growing up, my mom made these delicious candies every Christmas. They were my favorite then and still are today. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/4 pounds.
Number Of Ingredients 5
Steps:
- Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage)., Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 10mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
DEEP DARK CHOCOLATE CARAMELS
The better the quality of chocolate used in these caramels, the more delicious the result. Caramels should be individually wrapped in cellophane or waxed paper the moment they are cut or they will absorb moisture from the air and begin to ooze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 150
Number Of Ingredients 7
Steps:
- Spray an 11 3/4-by-16 1/4-inch baking pan with vegetable-oil spray. Set aside in a spot where it will not be moved. In a heavy 4-quart saucepan, combine 2 cups cream, corn syrup, sugar, and salt. Clip on candy thermometer. Bring to a boil over medium heat, stirring occasionally with a wooden spoon, 15 to 20 minutes. Wash down sides of pan with a pastry brush dipped in water to remove any sugar crystals.
- Cook, stirring constantly, until temperature reaches 220 degrees, 6 to 8 minutes; watch so mixture doesn't boil over. Continue stirring, and add chocolate and butter; keep mixture boiling, and slowly add remaining 2 cups cream. Cook, still stirring, until temperature reaches 240 degrees (soft-ball stage), about 60 minutes, keeping mixture at a low boil.
- Without scraping pot, pour mixture into prepared pan. Let stand uncovered at room temperature for 24 hours without moving.
- To cut, spray a cutting board with vegetable-oil spray. Unmold caramel onto sprayed surface. Using a large knife, cut into 1-by-1 1/4-inch pieces or other shapes. Wrap each piece in cellophane or waxed paper.
More about "chocolate caramel domes food"
HOW TO MAKE CHOCOLATE CARAMEL DOMES - FACEBOOK
Web Nov 26, 2018 821K views, 3.9K likes, 424 loves, 311 comments, 2.4K shares, Facebook Watch Videos from Food Network: Caramel oozes out of these Chocolate Domes when you take a bite! Save …
From facebook.com
Author Food NetworkViews 825.7K
From facebook.com
Author Food NetworkViews 825.7K
CARAMEL DOME - RECIPE WITH IMAGES - MEILLEUR DU CHEF
Web Jul 23, 2013 Method for Caramel dome: 1 Prepare a caramel made from sugar and glucose. 2 Grease the back of a ladle or stainless steel semi-spherical caps. 3 Take the two forks placed back to back. 4 Sweep the …
From meilleurduchef.com
From meilleurduchef.com
CHOCOLATE CARAMELS (EASY RECIPE) - THE FLAVOR BENDER
Web Dec 17, 2020 When the mixture heats up to 245 F / 118 C, pour the mixture into the lined 9 x 13 inch sheet pan. Allow the chocolate caramel to cool slightly. While it’s still fairly soft on top, sprinkle some sea salt flakes …
From theflavorbender.com
From theflavorbender.com
BEST CHOCOLATE-CARAMEL DOMES RECIPES | FOOD NETWORK …
Web Feb 8, 2021 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 …
From foodnetwork.ca
Servings 6Total Time 3 hrs 5 minsCategory Chocolate,Dessert,Valentine's Day
From foodnetwork.ca
Servings 6Total Time 3 hrs 5 minsCategory Chocolate,Dessert,Valentine's Day
CHOCOLATE-CARAMEL DOMES | PUNCHFORK
Web Makes 6 servings. 1/4 cup caramel sauce. 1/4 cup all-purpose flour. 1/4 cup sugar. 2 tablespoons cocoa powder, such as Baker's 100% Pure Cocoa Powder. 1 tablespoon …
From punchfork.com
From punchfork.com
CHOCOLATE CARAMEL DOMES RECIPE | COOKBOOK CREATE
Web Chocolate Caramel Domes Recipe: one of the 30,000+ recipes in addition to your own recipes that can be used to publish your own custom cookbook. Login; How It Works; …
From cookbookcreate.com
From cookbookcreate.com
CHOCOLATE MOUSSE DOMES WITH MIRROR GLAZE | SOMEBODY FEED SEB
Web Dec 30, 2021 STEP 6: Make Mirror Glaze and Decorate. Heat the double cream, 75ml of water, caster sugar and cocoa in a small saucepan on low heat. Once the sugar has …
From somebodyfeedseb.com
From somebodyfeedseb.com
EASY TO MAKE AND EASY TO SERVE, THESE... - BAKER'S CHOCOLATE
Web 821K views, 3.9K likes, 421 loves, 311 comments, 2.3K shares, Facebook Watch Videos from Food Network: Caramel oozes out of these Chocolate Domes when you take a …
From facebook.com
From facebook.com
CHOCOLATE-CARAMEL MOUSSE DOMES - DISCOVER OUR DELICIOUS RECIPES …
Web Chocolate-caramel mousse domes Servings: 2 to 3 servings Preparation time: 22 minutes Ingredients Preparation Ingredients 130 g (4.5 ounces) dark chocolate 1 egg, yoke and …
From marcherichelieu.ca
From marcherichelieu.ca
NEXT LEVEL CHOCOLATE DOME | BBC GOOD FOOD
Web This will leave you with a chocolate dome you can use to cover your favourite desserts. We put ours over a chocolate brownie topped with a scoop of ice cream and a scattering of …
From bbcgoodfood.com
From bbcgoodfood.com
CHOCOLATE-CARAMEL DOMES | RECIPE | DESSERTS, FOOD NETWORK …
Web Chocolate-Caramel Domes Recipe | Food Network Kitchen | Food Network Ingredients Refrigerated 1 Egg, large Condiments 1/4 cup Caramel sauce Baking & Spices 1/4 cup …
From pinterest.com
From pinterest.com
CHOCOLATE & CARAMEL DOMES - TREATS HOMEMADE
Web May 10, 2022 Melt the chocolate in a water bath. Add the oil and mix until well combined. Add the chopped hazelnuts. Unmold the chocolate mousse domes and place on a wire …
From treatshomemade.com
From treatshomemade.com
20 DECADENT CHOCOLATE AND CARAMEL DESSERTS | MYRECIPES
Web Sep 2, 2022 This sharable bread is perfect for dessert, breakfast, or a particularly indulgent snack. Mixing caramel and butter creates the perfect gooey topping (and dipping sauce) …
From myrecipes.com
From myrecipes.com
CHOCOLATE-CARAMEL DOMES – RECIPES NETWORK
Web Step 1. For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch square glass baking dish with nonstick cooking spray. Step 2. Whisk together the flour, sugar, cocoa …
From recipenet.org
From recipenet.org
PLENITUDE – SALTED CARAMEL CHOCOLATE MOUSSE DOMES | LIL' COOKIE
Web Jan 1, 2019 Return the mixture into the pan with the remaining caramel and cook over low heat, stirring constantly, until the mixture reaches 82-84c degrees. Strain the mixture and …
From lilcookie.com
From lilcookie.com
RECIPE: CHOCOLATE CARAMEL DOMES STEP BY STEP WITH PICTURES
Web Ingredients for the chocolate and caramel domes: Dark Chocolate (100g. for domes and 100 g. for mousse) - 200 g brown sugar (for caramel) - 200 g Cream (for caramel) - 160 …
From handy.recipes
From handy.recipes
CHOCOLATE CARAMEL DOMES RECIPE | COOKBOOK CREATE
Web oz semisweet chocolate, such as Baker's® Semi-Sweet Chocolate Baking Bar Directions 1. For the cake: 2. Preheat the oven to 350 degrees F. Spray an 9x13-inch glass baking …
From cookbookcreate.com
From cookbookcreate.com
FOOD NETWORK - HOW TO MAKE CHOCOLATE-CARAMEL DOMES
Web Caramel oozes out of these Chocolate Domes when you take a bite! Get the silicone mold on Amazon: https://foodtv.com/2AGYNqB (We may make from these...
From facebook.com
From facebook.com
HOW TO MAKE CHOCOLATE CARAMEL DOMES | VALENTINE'S DAY
Web recipe | 3.8K views, 85 likes, 21 loves, 14 comments, 27 shares, Facebook Watch Videos from Food Network Canada: For all the chocolate lovers Recipe:...
From facebook.com
From facebook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love