Amore al Caramello – Chocolate Caramel Love

Allergens

Dairy (Mascarpone cheese)

Ingredients

• 150g dark chocolate (70% cocoa)
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 4 tbsp unsalted butter
• 1 tsp sea salt flakes
• 1 tsp vanilla extract
• 6 oz mascarpone cheese
• Fresh raspberries, for garnish

Instructions

1. Chop the dark chocolate into small pieces and set aside.
2. In a medium saucepan, combine heavy cream, sugar, butter, and sea salt over low heat. Stir until the butter and sugar have melted completely.
3. Increase heat to medium and bring the mixture to a simmer, without boiling. Cook for 5 minutes, stirring occasionally.
4. Remove from heat, add the chopped chocolate and vanilla extract. Let it sit for a minute, then gently stir until the chocolate has fully melted and the caramel sauce is smooth. Allow the caramel to cool slightly while you prepare the mascarpone layer.
5. In a large bowl, beat the mascarpone cheese with an electric mixer until creamy and smooth.
6. Gently fold in a generous dollop of the cooled chocolate caramel sauce into the mascarpone, creating a marbled effect. Be careful not to overmix, as you want to maintain visible swirls of chocolate and caramel.
7. Divide the mascarpone caramel mixture among six individual dessert glasses or ramekins. Chill in the refrigerator for at least 2 hours before serving.
8. Garnish with fresh raspberries just before serving.

Chef’s Insight

The key to achieving that perfect marbled effect is to gently fold the caramel into the mascarpone - no need to blend completely!

Notes

Adjust the salt in the caramel according to your taste preferences.