dark double chocolate salted caramel fridge pie

This post goes out to anyone that hasn’t eaten chocolate in the past 40+ days… Happy Easter tomorrow, everyone! “For while we were still helpless, at the appointed moment, Christ died for the ungodly. For rarely will someone die for a just person—though for a good person perhaps someone might even dare to die.But God proves His own love for us in that while we were still sinners, Christ died for us! Much more then, since we have now been declared righteous by His blood,we will be saved through Him from wrath. For if, while we were enemies, we were reconciled to God through the death of His Son, then how much more, having been reconciled, will we be saved by His life! And not only that, but we also rejoice in God through our Lord Jesus Christ. We have now received this reconciliation through Him.”

Now I feel slightly flippant talking about chocolate. But God is the creator of all good things which I think definitely includes this delicious dessert!

2015-03-29 18.06.06

(serves 10-12)


1 pack (about 300g) chocolate cream / bourbon biscuits
1 tbsp cocoa
125g + 125g butter
150g brown sugar
75ml + 250ml double cream, room temperature
300g dark chocolate chips (or bars broken up)
salt for sprinkling

  1. Crush the biscuits, and melt 125g of the butter then stir in. Press into a deep spring-form or removable-bottom pan, pushing up the sides to make it hollow in the middle. Put in fridge or freezer for 15-30 minutes.
  2. Melt the remaining butter and sugar in a small saucepan, whisking constantly, until it comes to boil. When it’s bubbling, keep whisking for 1 minute then remove from the heat, and slowly whisk in 75ml of cream.
  3. Cool caramel about 15 minutes then pour into the pie crust. Freeze or fridge for 30-45 minutes.
  4. Make the ganache: heat the remaining cream in a pan until almost boiling. Remove from heat and add the chocolate. Leave for a few minutes then stir until all the chocolate has melted.
  5. Pour the chocolate over the caramel and smooth out the top to evenly distribute the chocolate. Refrigerate until ready to serve – just before serving, sprinkle with sea salt.


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