Monday, April 03, 2006

Lil' Chocolate Dreams

For these little delilahs, I used a recipe I discovered in domesticgoddess' site. They tasted a lot like brownies, would appear to be brownies if baked in a square pan, if not only for the leavener that gives it a cake-y texture. Nevertheless, they're moist, rich and delicious, especially paired with caramel.

I dressed them up with cloaks of caramel and dainty flowers, ready to be given away. They keep well and are actually very easy to do. No need to dirty a number of bowls and utensils. The caramel is a bit tricky to do though, but not impossible. Just make sure you're careful when putting the butter or cream to the hot caramel. They will sizzle and bubble and one splash on the hand is enough to kill even the greatest cravings. To avoid such mishaps, use a deep saucepan and a long handled whisk/wooden spoon.


3/4 c granulated sugar
1/4 c brown sugar, packed
1 1/2 C heavy cream
1/2 C butter

1. Caramelize sugars. Do not whisk, it will crystalize and melt unevenly if too much air is incorporated. To facilitate easier melting, add a few drops of lemon or vinegar.
2. Pour in cream and whisk to combine. Use medium-high heat.
3. Using a long handled spoon, add in the butter. Whisk gently but vigorously with the caramelized mixture until homogenous.
3. Let it boil until the desired consistency is achieved.

This will keep for a long time. Pour on tupperware or any heat resistant container, let cool, cover tightly and refrigerate.

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