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| Caramel Sea Salt Dark Chocolate Coins |
"These chocolate coins are inspired by my love for the chocolate-salt-caramel flavor combination, and my fascination with edible money. To this day, if I'm in a store and I see those little mesh bags of chocolate coins, I immediately turn into a 5-year-old. Those foil wrapped chocolates were, for whatever reason, my absolute favorite. Come on, money and chocolate in one shiny package...beautiful."
Ingredients :
- 6 ounces dark chocolate, broken into small pieces
- 1 tablespoon white sugar
- 1/4 cup heavy cream
- sea salt to taste
- 1 tablespoon cocoa powder, for dusting
Instructions :
| Prep : 10M | Cook : 24M | Ready in : 1H25M |
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- Line a baking sheet with parchment paper.
- Pour about 1 inch of water into the bottom of a saucepan and place over medium-low heat; bring the water to a simmer and turn off the heat. Place a stainless steel bowl over the saucepan. Put the chocolate in the bowl and soften over the hot water.
- Place the sugar in a small skillet over medium-low heat and cook until it forms a dark liquid and begins to bubble, 7 to 9 minutes. Carefully pour the cream over the caramelized sugar. Cook and stir the mixture until the caramelized sugar is dissolved into the cream; immediately remove from heat. Pour the hot cream mixture over the warmed chocolate; stir quickly with a spatula until completely incorporated.
- Drop the mixture by the teaspoon onto the prepared baking sheet. Top each portion with a sprinkle of sea salt. Cover with plastic wrap. Gently press a second baking sheet onto the chocolate coins to flatten. Chill in refrigerator until firm. Dust with the cocoa.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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