How to make Chocolate Coffee Caramel -

Layers of mixed nuts praline and chocolate ganache laid in shot glasses and chilled.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dark chocolate (डार्क चॉकलेट), Instant coffee powder (इन्सटेंट कॉफी पावडर)

Cuisine : Fusion

Course : Desserts

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For more recipes related to Chocolate Coffee Caramel checkout Chocolate Fudge Cake, Chocolate Cupcakes, Quick Chocolate Mousse, Microwave Eggless Chocolate Cake . You can also find more Desserts recipes like Shakkarkand ka Halwa, Blueberry Tart, Milk And Melons, Sitaphal Basoondi.

Chocolate Coffee Caramel

Chocolate Coffee Caramel Recipe Card

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 0-5 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Chocolate Coffee Caramel Recipe

  • Dark chocolate chopped 2 cups

  • Instant coffee powder 2 tablespoons

  • Castor sugar (caster sugar) 1 cup + 2 tablespoons

  • Butter 3 tablespoons + for greasing

  • Corn syrup 2 tablespoons

  • Mixed nuts chopped ¼ cup

  • Salt ¼ teaspoon

  • Fresh cream ¾ cup

Method

Step 1

Grease a barfi tray with some butter.

Step 2

To make praline, heat castor sugar in a deep non-stick pan. Add corn syrup and one-fourth cup water, mix and cook till the mixture caramelizes.

Step 3

Add three tablespoons butter and mixed nuts and mix well on high heat till well incorporated. Remove from heat, add salt and mix well.

Step 4

Pour the praline into the greased tray, spread it evenly and set aside for thirty to forty minutes.

Step 5

To make ganache, heat cream in a non-stick pan. Add coffee powder, mix and bring to a boil.

Step 6

Remove from heat, add dark chocolate and mix till it melts. Cool down to room temperature.

Step 7

Fill a piping bag fitted with a star nozzle with the ganache and refrigerate for fifteen to twenty minutes.

Step 8

Break the praline into pieces. Reserve some for garnish and coarsely crush the remaining.

Step 9

Put some crushed praline in each shot glass and pipe some ganache over it. Repeat the process to make layers and keep in the refrigerator to chill.

Step 10

Garnish with the reserved praline pieces and serve chilled.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.