Chocolate and Salted Caramel Canapés Recipe

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makes:

32

Skill:

easy

Prep:

20 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Ingredients

  • 300g (10oz) dulce de leche or Carnation Caramel
  • ¼-½tsp sea salt, plus extra flakes
  • for the ganache
  • 225ml (8fl oz) double cream
  • 4½tbsp light muscovado sugar
  • 225g (8oz) 70% cocoa dark chocolate, chopped into small chunks
  • you will need
  • 32 mini sweet pastry cases (available from Marks & Spencer)

Method

  • Mix the dulce de leche with the sea salt, taste and add a little more salt if you like. Divide it between the pastry cases – they should be no more than half full, so keep any leftovers to spoon over ice cream (or just eat!)

  • Heat the double cream gently with the sugar, and when it begins to steam, remove from the heat, tip it over the chocolate and stir gently to combine. When smooth, use a teaspoon or piping bag to top the caramel in the tart cases, so you have a dome. Sprinkle with a little more sea salt, and leave in the fridge to set for an hour or so. Remove them from the fridge 15 minutes before serving. They will keep chilled for up to 5 days, although the pastry may become a little soft.

Top Tip

Carnation (the brand famous for condensed milk) also sells a caramel version, which is just cooked condensed milk. It saves bags of time rather than boiling the cans, and tastes just as good as proper Argentine dulce de leche

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