This dessert was inspired by my favorite chocolate pudding and my love of all things salty and sweet. It’s perfect, and that’s pretty much all the introduction you will need.
Salty Chocolate and Caramel Pudding
By Emily of (Mainly) Gluten Free in NYC
Caramel Sauce (Adapted from a recipe by Ina Garten)
1 1/2 cups sugar
1/3 cup water
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 tablespoon thinly sliced butter
Begin by mixing 1 1/2 cups of sugar with 1/3 cup water in a medium to large size saucepan. Cook for about five to ten minutes over low heat until the sugar dissolves. Keep a close eye on the pan but don’t stir. Be very careful as the pan will become very, very hot. Increase the heat and let boil uncovered until the sugar turns to a medium brown. Stir gently, making sure to scrape down any excess sugar from the sides of the pan. This will take at least five minutes.
When the mixture is ready, turn off the heat. Stand back to avoid splattering and slowly add 1 1/4 cups of heavy cream, 1/2 teaspoon of vanilla extract and 1 tablespoon of thinly sliced butter.
Simmer over low heat and stir until the caramel dissolves and the sauce is smooth, about 2 minutes. Remove from heat and let sit. It will continue to thicken.
Chocolate Pudding (make while the caramel cools)
This recipe is adapted from Fresh and Fast by Marie Simmons.
1/4 cup sugar
2 tablespoons cornstarch
2 cups hot milk
1/4 semi-sweet chocolate chips
1.5 oz 70% dark chocolate
1 teaspoon vanilla extract
a pinch of salt
Whisk together the sugar and cornstarch in a medium saucepan and then add the hot milk. Place the saucepan over medium heat and stir constantly until the sugar in fully dissolved and the mixture starts to boil and thicken. This should take about 10 minutes. Add the chocolate and stir until fully incorporated. When the pudding has thickened, add the salt and vanilla.
Now comes the fun part. Divide the pudding into small individual bowls and gently fold in 3-4 spoonfuls of caramel. Let sit about a minute to let the caramel melt into the pudding. To top, drop one small spoonful of caramel and sprinkle with sea salt. Serve warm and enjoy!