Name: Chocolate ganache & salted caramel brittle
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 200g dark chocolate (or gluten-free alternative), broken into pieces; 284ml pot double cream; 100g soft brown sugar; 100g butter; 150ml double cream; 150g sugar; 100g blanched hazelnuts

Chocolate ganache & salted caramel brittle

200g dark chocolate
(or gluten-free alternative), broken into pieces
284ml pot double cream

For the caramel sauce

For the salted caramel brittle

150g sugar
100g blanched hazelnuts

Method

step 1
For the ganache, put the chocolate into a large bowl. Heat the cream in a pan until just boiling, then pour it over the chocolate. Leave for 5 mins, then stir until smooth. Put the ganache to one side to thicken and cool, then chill until needed.
step 2
For the caramel sauce, heat the sugar and butter in a pan until the sugar has dissolved and the butter has melted. Add the cream, bring to the boil, then remove from the heat and leave to cool.
step 3
For the brittle, line a baking tray with baking parchment, then put the sugar and 4 tbsp of water in a heavy-based frying pan and heat, without stirring, until golden brown. Stir through the nuts, and pour (in a thin layer) over the parchment. Sprinkle with ½ tsp flaky sea salt and leave to set.
step 4
To serve, drizzle each plate with sauce, heat a large spoon in a cup of hot water, then scoop out a curl of chocolate ganache for each plate. Break the brittle into shards and push a piece into each scoop. Sprinkle with crumbled brittle and add a pinch of sea salt.