Coffee Caramel

Ingredients

• 250 ml (1 cup) cream (35% fat)
• 250 g sugar
• 4 shots strong espresso
• 1 tsp sea salt
• 100 g dark chocolate (70% cocoa)

Directions

1. Heat the cream in a small saucepan to just below simmering point.
2. In a heavy-based saucepan, melt the sugar over medium heat, without stirring, until you have a golden-brown caramel. Brush the sides of the pot with water and a pastry brush occasionally so crystals do not form.
3. Slowly add the cream – be careful, as it could splatter and overflow if you pour in too much cream at once.
4. Once the cream is fully incorporated, let it boil for 1 minute.
5. Add the espresso and salt and bring back to the boil.
6. Take off the heat and whisk in the chocolate until smooth.