Monster Chocolate Cashew Turtles

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READY IN: 40mins
YIELD: 12 turtles
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the first heavy cream in a small sauce pan.
  • Bring to a simmer and remove from heat.
  • Place chocolate chips in a stainless steel bowl.
  • Pour hot cream over chocolate and stir with a rubber spatula.
  • Place paper muffin cups into a muffin pan. Pour ganache into paper cups ¼ inch thick.
  • Top with toasted cashews and cool in freezer.
  • For the caramel:.
  • Heat the second cream in a small pan up to the boil.
  • Shut off heat and keep warm.
  • In a large sauce pan, combine sugar water and lemon juice and cook to a medium caramel color. Be extremely careful -- this will be 'very hot'.
  • Remove from heat and carefully add the hot heavy cream.
  • Stir until a smooth caramel.
  • Caution, use a cooking vessel much larger than necessary because the hot caramel will boil up and could splatter.
  • Allow to cool to a honey like thickness.
  • Spoon the caramel on top of the cashews. Place back in freezer for 15 minutes.
  • Remove paper cups and place turtles on a wire rack.
  • Melt dark chocolate and spoon over turtles.
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