1/2 cup of caramel paste (140 g)
1 cup of heavy cream (240 ml)
1/3 cup of toasted almonds, peeled and ground (50 g)
100 g of bittersweet chocolate, cut into pieces
1/2 cup of caramel paste (140 g)
1 cup of heavy cream (240 ml)
1/3 cup of toasted almonds, peeled and ground (50 g)
100 g of bittersweet chocolate, cut into pieces
In a medium-sized bowl, whisk together the caramel with the heavy cream with a spatula
Distribute half of this mixture among six small plates
Sprinkle with toasted almonds and cover with the remaining mixture
In a small saucepan with 2 cups of water (480 ml), melt a medium-sized refrigerator with the chocolate
Heat over low heat, stirring delicately with a spatula, until the chocolate melts (about 10 minutes)
Spread carefully onto the plates with the cream, forming designs
Cover with plastic wrap and refrigerate for about 1 hour before serving
341 calories per unit
