Salted caramel hot chocolate dip

Salted caramel hot chocolate dip

By
From
Salted Caramel Dreams
Makes
1 very generous bowlful
Photographer
River Thompson

This sauce makes the perfect dip for the Dippy Brioche Doughnuts but is just as good used as a glaze. Any leftover sauce is fantastic with ice cream.

Ingredients

Quantity Ingredient
100g caster sugar
200ml whipping cream, at room temperature
200g good-quality dark chocolate, broken into chunks
25g salted butter
1 teaspoon sea salt
50ml boiling water
Dry caramel

Method

  1. In a medium, heavy-based saucepan, make a dark dry caramel with the sugar. Slowly add the cream to the pan, stirring only once the bubbling has subsided. Stir well to melt the caramel into the cream.
  2. Remove the pan from the heat and whisk in the chocolate, followed by the butter, sea salt and finally the boiling water.
  3. Serve warm or store in the fridge for up to 1 week. To serve, simply melt in the microwave in short bursts or in a small pan over a low heat, stirring often.
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