Ingredients
- 250 gGraham Crackers (Crushed)
- 100 gButter
- 300 gDark Chocolate
- 200 mlDouble Cream
- 3 Egg Whites
- 150 gSugar
- 250 mlSalted Caramel
- Cocoa Powder
If there was ever a desert that you should make to instantly impress your guests this could be it, because every single one of them gets their own chocolatey caramel volcano to enjoy! It's a Graham cracker tart base filled with salted caramel topped with a whipped chocolate ganache, all wrapped in a torch Swiss meringue buttercream finished with a healthy drizzle of cream and caramel sauce.
Method
In a bowl combine crushed graham crackers with melted butter. Then fill four small tart cases with the biscuit crumb.
Fill the centre with salted caramel, then pop in the fridge to firm.
A large bowl add the dark chocolate and pour over 150ml of heated double cream, stir till combined then leave to cool. Once cool whip the ganache until it reaches a pipeable consistency and pipe a tall swirl on top of the caramel tart.
Add sugar to egg whites, then place over a bain marie or a saucepan of simmering water while constantly whisking. Whisk overheat until the sugar has melted and the egg whites have doubled in size then continue beating on high for five more minutes until the meringue is soft peaked and glossy.
Pipe or smooth the meringue around the chocolate ganache to create the volcano shape. Torch the meringue with a small blow torch, then sprinkle over a dusting of cocoa powder.
For the caramel and cream sauce carefully heat the caramel sauce until pourable, then drizzle over some warmed cream and pour over the volcano tarts immediately.
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