Without a doubt, this Dark Chocolate Sea Salt Caramel Sauce is a staff favorite here at our home office. Artfully crafted, the unexpected combination of savory and sweet is perfect alone, with ice cream or on pieces of fruit. Try adding some of our Dark Chocolate Sea Salt Caramel Sauce to your brownie mix for extra moist and chocolaty experience! It’s just simply delicious!
The sultry taste of rich, dark chocolate is enhanced with just the right amount of sea salt, then blended with cream caramel for an unparalleled dessert sauce. The perfect combination of sweet and savory from Stonewall Kitchen. Enjoy this this and their other desert sauces over ice cream, with pieces of fresh fruit, or add a bit to your favorite brownie batter for perfect, moist brownies!
Ingredients
- Heavy Cream (milk)
- Pure Cane Sugar
- Corn Syrup – Contains Corn Produced with Genetic Engineering
- Chocolate Liquor
- Cocoa Powder
- Glycerine
- Unrefined Sea Salt
- Caramelized Sugar Syrup
- Pure Vanilla Extract
- Lecithin (soy)
- Carrageenan (carrageenan, maltodextrin)
You have to check out the Chocolate Sea Salt Truffles recipe from Stonewall Kitchen using this sauce.
Ingredients:
- 18 chocolate and crème sandwich cookies
- 2 ounces cream cheese, softened
- 2 ounces Stonewall Kitchen Dark Chocolate Sea Salt Caramel Sauce or Milk Chocolate Sea Salt Caramel Sauce
- 8 ounces semi sweet or dark chocolate chips
- Flaked sea salt for garnish
Directions:
- Place cookies into a food processor and process until it is of sand-like consistency.
- In the bowl of an electric mixer, beat the cream cheese until softened. Add the Chocolate Sea Salt Caramel Sauce and beat until well combined.
- Scrape down the sides of the mixer bowl and add the cookies. Place back on the mixer and beat on the lowest setting until the mixture is well combined.
- Remove bowl and with an ice cream scoop, being to scoop out 1-1 ½ inch balls. Roll each between your hands to create a truffle. Gently set them on a parchment lined baking sheet and continue until all of the mixture has been used. Refrigerate for at least one hour.
- Once the truffles have hardened in the refrigerator, melt the chocolate in a microwave safe bowl that is free of any water. Once melted and smooth, begin to dip the truffles into the chocolate making sure they are completely enrobed. Place them back onto the parchment lined pan and sprinkle with a bit of sea salt.
- Refrigerate truffles until serving.
It’s so good I just had to add another picture.
