Grilled Chocolate Sandwiches with Caramel Sauce
Autumn Martin makes grilled chocolate sandwiches that are crisp, gooey and deliciously messy, especially when they’re dipped in a warm caramel sauce.
Dark Chocolate Ganache
- 4.5 Ounce semisweet chocolate chips (2/3 cup)
- 0.25 tsp kosher salt
- 1 Tbsp sugar
- 0.25 cup unsweetened cocoa powder
- 0.75 cup heavy cream
- 4.5 Ounce 70% dark chocolate, finely chopped (1 cup)
- In a heatproof medium bowl, combine both chocolates. In a medium saucepan with a candy thermometer attached, combine the cream, cocoa powder, sugar and salt. Cook over moderately low heat, whisking frequently, until the mixture is smooth and thick and registers 165° on the thermometer, 3 to 5 minutes. Pour the cream mixture over the chocolate and stir until smooth. Let cool to room temperature.
- 0.5 tsp kosher salt
- 2 tsp unsalted butter, at room temperature
- 0.75 cup sugar
- 1 cup heavy cream
- In a small saucepan, warm the cream. In a medium saucepan, spread the sugar in an even layer. Cook over moderate heat, without stirring, until the sugar starts to melt around the edges, about 3 minutes. Reduce the heat to low and shake the pan to incorporate the dry sugar into the melted sugar. Continue to cook over low heat, swirling the pan frequently, until a light amber caramel forms, about 3 minutes longer. Slowly drizzle in the warm cream. Cook over moderate heat, whisking occasionally, until the caramel is smooth, about 3 minutes. Whisk in the butter and salt. Transfer the caramel to a small bowl and let cool until warm.
- 12 1/4-inch-thick slices white country bread
- 4 Tbsp unsalted butter, melted
- Spread 1/4 cup of the ganache onto 6 slices of bread. Top with the remaining 6 slices of bread and butter both sides.
- Heat a large nonstick skillet. Place 3 sandwiches in the skillet and cook over moderate heat until golden and crisp and the ganache is melted, about 2 minutes per side. Transfer the sandwiches to a platter. Repeat with the remaining sandwiches. Serve the sandwiches with the caramel dipping sauce.
Make Ahead: The ganache and caramel can be refrigerated separately for 3 days. Bring to room temperature before using.
Recipe Credit: Autumn Martin
Image Credit: Christina Holmes