Chocolate Ganache & Salted Caramel Brittle Recipe

In a small saucepan, heat the heavy cream over medium heat until hot but not boiling.

Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth.

In a separate medium saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar has dissolved.

Increase the heat to high and continue to cook, without stirring, until the mixture turns a golden amber color. Remove from heat and carefully stir in the sea salt.

Pour the caramel onto a baking sheet lined with parchment paper, spreading it out into a thin layer. Allow it to cool and harden completely.

Once the caramel brittle has hardened, break it into small pieces and set aside.

Pour the chocolate ganache into serving dishes or ramekins. Top each serving with a sprinkle of the salted caramel brittle.

Allow the ganache to cool and set in the refrigerator for at least 1 hour before serving.