Chocolate salted caramel dessert with French toast dippers
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Maja Smend
Chocolate salted caramel dessert with French toast dippers
Dunk French toast dippers into rich chocolate caramel for the ultimate luxury dessert
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
847Kcal
Fat
49gr
Saturates
29gr
Carbs
84gr
Sugars
64gr
Fibre
3gr
Protein
13gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 3 tbsp salted caramel, warmed until slightly runny
- 1 x 100g bar dark chocolate (about 70% cocoa solids)
- 75ml whipping or double cream
- ½ tbsp dark rum, brandy or whisky, or 1 tsp vanilla extract
or the French toast dippers
- 1 large egg
- 3 tbsp milk
- ½ tsp vanilla extract
- 1 tbsp plus 50g granulated sugar
- 1 tsp ground cinnamon
- 3 thick slices of slightly stale white bread or brioche, crusts removed
- 20g unsalted butter
Step by step
Get ahead
You can make the chocolate caramel dessert up to 24 hours ahead. Remove from the fridge an hour before serving, so that it’s soft enough to dip.
- Spread half the warmed salted caramel in a shallow dish or bowl to share. Use a vegetable peeler to shave a little chocolate from the bar (about 5g) and reserve this in a small bowl in the fridge. Break up the rest of the chocolate into a heatproof bowl set over a pan of gently simmering water and leave to melt.
- Remove the bowl from the heat and gradually add 4 tablespoons of boiling water, stirring in one at a time; initially it will seize and go grainy and stiff, but don’t panic, just keep adding the hot water and stirring and it will become smooth again. Whisk in the cream and the rum or vanilla. Pour on top of the salted caramel then drizzle the remaining salted caramel over the top. Cover and leave to firm up in the fridge. If making ahead, remove from the fridge an hour before serving.
- For the French toast dippers, beat the egg with the milk, vanilla and 1 tablespoon of sugar in a shallow bowl. Combine the remaining sugar and cinnamon in another bowl for the coating. Slice the bread into 12 fingers and turn in the egg mixture.
- Melt the butter in a nonstick frying pan, add the fingers and fry over a medium heat until golden brown on all 4 sides. While still warm, roll in the cinnamon sugar to coat. Serve to dunk in the chocolate caramel indulgence, scattered with the chocolate shavings
