Sunday, 26 January 2014

Chocolate Praline Caramel Alternative 'Mince Pies'

The idea for these alternative 'mince pies' came from one of Hotel Chocolat's Christmas products designed with those with a dried fruit aversion in mind. It consists of a (milk) chocolate case, caramel filling and chocolate praline layer, topped with a (white) chocolate star.
I made these in two different sizes- I made some with a mini muffin pan and some with a regular muffin pan- I think the smaller ones are ideal for a  little truffle-like dessert. The types of chocolate used could be altered- i.e. white/dark chocolate cases, milk/dark chocolate stars, etc.

On a final note, I do not remember the exact quantities I used, but it can be guessed quite easily by eye and then to taste. For the praline layer, however, I used about 130g chocolate to 90ml cream.

For the chocolate cases:milk chocolate
For the praline filling:
dark chocolate
double cream
For the caramel filling:

115g (1/2 cup) butter
1 x 14oz cans sweetened condensed milk
140g (2/3 cup) light brown sugar
30ml (2tbsp) golden syrupTo decorate:white chocolate
gold edible glitter

1. Line a mini muffin pan/muffin pan with paper cases.

2. For the chocolate cases, melt the milk chocolate in a heatproof bowl over a pan of simmering water. Add about one tablespoon (if using a regular sized muffin pan) or one teaspoon (if using a mini muffin pan) of the chocolate to the paper cases and spread to evenly coat the bottoms.

3. For the caramel filling, p lace the butter, brown sugar, condensed milk and golden syrup in a large saucepan. Stir over a medium heat and raise to a medium-high heat once the butter has melted and the sugar has dissolved. Keep the mixture bubbling gently for 6-10 minutes, stirring constantly. Remove from the heat and allow to cool to room temperature before pouring over the bananas in the crust. Chill until set.

4. Add some of the caramel to each of the paper cases on top of the chocolate (about one tablespoon for regular sized pies/ about one teaspoon for mini pies).

5. For the praline filling, heat the cream in a heat proof bowl over a pan of simmering water. Add the chocolate and nutella and stir to combine. Once completely melted, allow to cool to room temperature.

6. Add some of the praline filling to the top of the caramel layer, then refrigerate to set.

7. Melt the white chocolate, let cool a little, then use to pipe stars on top of the 'pies'. Refrigerate until set and brush with the edible glitter.

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