Mini Dark Chocoloate Salted Caramel Delight

A few weeks ago we were going to a friends house for dinner. I was thinking about what dessert I wanted to take with us.  The first thing I thought about was the dark chocolate salted caramel delight.  It was so yummy I couldn't wait to make it again.  The problem was, there was only going to be four of us for dinner.  Taking a whole cake wasn't necessary.  Then I had a great idea...individual cakes in mason jars. 

These were fabulous.  They were easy to take along and serve. They fit in with a couple of beers.

My mom had also mentioned that she kept seeing my post on the cheesecake and would love to try it too.  This made it super easy to send some home with her to try.  I also think that because they have an actual lid they might last a little longer in the refrigerator.  

I only made half of the recipe and it made eight individual servings. 

Dark Chocolate Salted Caramel Delight  

Adapted from: Little Sweet Baker and Kevin & Amanda

Ingredients:
Crust
1 cups Oreo cookie crumbs
3 tbsp unsalted butter
Cheesecake
1/4 cup cold whipping cream
225 grams of cream cheese
6 tbsp sugar
1/2 tsp vanilla
Caramel
2 tbsp butter
1/6 cup packed brown sugar
1 tbsp cup whipping cream
Ganache
1/2 cup whipping cream
4 oz dark chocolate chips (or semi-sweet)

1/2 tbsp sea salt flakes

Directions :

1. Mix the cookie crumbs with the melted butter and press onto the bottom of mini mason jars. Chill in freezer.
2. Using a handheld mixer, whip the whipping cream till soft peaks form, set aside.
3. In a separate bowl, whip together the mascarpone, sugar and vanilla until incorporated. Add the whipped cream to the mixture and blend untill smooth. Pour over the chilled crust. Place back in freezer for at least 1 hour.
4.  Combine 2 tablespoons butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 minute. Remove from heat. Slowly whisk in 1 tbsp heavy whipping cream until smooth. Cool caramel about 15 minutes.
5. While caramel is cooling make the ganache. Place chocolate chips in a glass bowl.  In a saucepan, bring 1/2 cup heavy whipping cream to a simmer over medium-high heat. Pour over chocolate chips and whisk until smooth. Let cool to touch and pour over frozen tart.  Let it set for a few minutes, but don't let it harden too much.  Drizzle caramel over the ganache and refrigerate for at least 2 hours or until ready to serve.
6. Before serving sprinkle with sea salt.

Enjoy!

Award Winning Dessert: Dark Chocolate Salted Caramel Delight

Uncle Kevin and I went to an Iron Chef themed dinner party.  Everyone had to bring a dish to share using the secret ingredient that was revealed 2 days before the party. 

When the ingredient of cheese was revealed I went straight to Pinterest to find a dessert with cheese. I didn't want to go with an ordinary cheese cake.   I found this great recipe for a dark chocolate salted cheese cake using mascarpone instead of cream cheese.  As I was reading the recipe, it reminded me of a dessert I made at Christmas.  I decided to combine the two recipes to create my Dark Chocolate Salted Caramel Delight.  It was a great combination.


At the party everyone created a card for their dish and the voting was done by secret ballot at the end of the night. It was a fun idea for a party.  We got to try so many different cheese dishes.  I won for best dessert and tied for best overall dish.  I was so excited. My prizes were a bottle of wine and a new colander...just what every kitchen needs.

I've already made this again for a work lunch.  I made a few changes the second time to make the process a little easier.  The great thing about no bake/frozen desserts is that they don't heat up your kitchen in the summer and can be made ahead of time if you're having a party to free up your kitchen the day of the party.    This is definitely going to become a go to dessert.  

 Dark Chocolate Salted Caramel Delight  
Adapted from: Little Sweet Baker and Kevin & Amanda

Ingredients:
Crust
2 cups Oreo cookie crumbs
6 tbsp unsalted butter
Cheesecake
½ cup cold whipping cream
275 grams softened mascarpone cheese (or 250 grams of cream cheese)
¾ cup sugar
1 tsp vanilla
Caramel
4 tbsp butter
1/3 cup packed brown sugar
1/8 cup whipping cream
Ganache
1 cup whipping cream
8 oz dark chocolate chips (or semi-sweet)

1 tbsp sea salt flakes

Directions :

1. Mix the cookie crumbs with the melted butter and press onto the bottom and sides of a 9" tart pan. Chill in freezer.
2. Using a handheld mixer, whip the whipping cream till soft peaks form, set aside.
3. In a separate bowl, whip together the mascarpone, sugar and vanilla until incorporated. Add the whipped cream to the mixture and blend untill smooth. Pour over the chilled crust. Place back in freezer for at least 1 hour.
4.  Combine 4 tablespoons butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 minute. Remove from heat. Slowly whisk in 1/8 cup heavy whipping cream until smooth. Cool caramel about 15 minutes.
5. While caramel is cooling make the ganache. Place chocolate chips in a glass bowl.  In a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour over chocolate chips and whisk until smooth. Let cool to touch and pour over frozen tart.  Let it set for a few minutes, but don't let it harden too much.  Drizzle caramel over the ganache and refrigerate for at least 2 hours or until ready to serve.
6. Before serving sprinkle with sea salt.

 

Easter Cake: Carrot Cake Cheese Cake

Two of my favorite desserts are carrot cake and cheese cake.  When I came across this recipe from Wicked Good Kitchen on Pinterest I knew that I had to make it.  I thought that it would be perfect for Easter.

 Of course I had to find a festive way to decorate.  I wanted something "springy"  I came across this idea from Glorious Treats.  I decided to just do the top with the flowers.  I think I did a few too many.  If I do this again, I would put less flowers on it. 

It was delicious. Not all of my family are huge dessert eaters, but everyone tried this and loved it.  I thought that it would take a long time to bake all three layers, but it didn't take much longer than any other cake with a filling.  I will definitely make this again.