6 Ingredient Chocolate Ganache Salted Caramel Pie Recipes

CHOCOLATE CARAMEL PIE WITH OREO CRUST

Steps:

• Spray the inside of a 9" springform pan with cooking spray and set aside.
• Place the chocolate sandwich cookies in a food processor and pulse until they are broken down into coarse crumbs.
• Melt butter in the microwave and pour into the food processor with the Oreo cookie crumbs. Pulse a few times or until the butter is blended into the mixture evenly.
• Pour the cookie crumb mixture into the springform pan and press gently until the crumbs evenly coat the bottom and approximately 1" up the sides of the pan. Set aside.
• Place the 60 unwrapped caramel squares and ½ cup heavy whipping cream in a microwave-safe bowl. Microwave on high for 2-3 minutes, stirring every 30 seconds and continuing until completely melted. Stir in salt.
• Pour the melted caramel into the prepared pie crust.
• Create the top chocolate layer by placing chocolate chips and 1 cup heavy whipping cream in a microwave-safe bowl. Microwave on high for 1 minute, stir and then continue microwaving in 15-second increments, stirring in-between, until completely melted.
• Carefully pour and spread the chocolate layer on top of the caramel layer.
• Immediately sprinkle the top with coarse sea salt and place in the fridge to chill for a minimum of 2 hours.
• Serve chilled. Store in the refrigerator for up to 4 days.

6-INGREDIENT CHOCOLATE GANACHE SALTED CARAMEL PIE

Steps:

• Finley crush the Oreos.Mix in 8 TBS of melted butter in to the crushed Oreos.Press the Oreo and Butter mixture into a light greased pie pan.Place in freezer for 10-15 minutes.
• Melt the rest of the butter, 8 TBS, in a sauce pan with brown sugar over medium heat.Stirring frequently till it gets all bubbly. Continue stirring for 1 minute.Remove from heat.
• Stir in a 1/4 Cup of the Heavy Whipping Cream until nice and smooth.
• Set aside and let it cool off for 10-15 minutes.
• Pour the caramel over the Oreo crust.
• Place back in freezer for 30 minutes.
• You do not want the caramel to freeze solid.
• Pour the chocolate chips in a glass bowl.
• In a sauce pan, heat 1 cup of heavy whipping cream to a simmer.
• Pour the hot cream over the chocolate chips, let sit for a 3-5 minutes.
• Stir till smooth.
• Pour the chocolate over the caramel and put back in the freezer for 30 minutes or until set.
• Do not over freeze.
• Just before serving, sprinkle top with flaky or course sea salt.

CARAMEL CHOCOLATE GANACHE

Steps:

• Put the chocolate into a small heat-resistant bowl and set aside.
• Put the sugar, water, and lemon juice in a saucepan over medium heat and stir just until the sugar has dissolved. Put down your spoon and let the syrup come to a boil without stirring, occasionally washing down the sides of the pan with a pastry brush dipped in water. Cook the syrup until it turns a dark amber color. Swirl the pan to distribute the color and heat.
• Once the syrup reaches the desired color, take the pan off the heat and pour in 1/3 cup of the cream. Do this carefully, as the caramel is very hot and will bubble up when you add the cream. Once the bubbling subsides stir in the rest of the cream 1/3 cup at a time, then stir in the butter a piece at a time. Place the pan back over medium heat and stir to combine all the ingredients. Once the ingredients are all incorporated into the caramel, pour it over the chocolate. Swirl the bowl so that the chocolate is completely coated with the warm caramel, then cover and let sit for 5 minutes. With a whisk, stir the mixture slowly, starting with small circles in the middle and working your way outward, whisking a bit more briskly as you go, until you have a smooth, glossy frosting. Leave the ganache on your kitchen counter, stirring now and then to help it cool, until it reaches spreading consistency, about 3 hours. If it stiffens up too much, simply put it someplace warmer than your counter.
• Covered with plastic wrap at room temperature, this frosting keeps for up to 3 days.

SALTED CARAMEL CHOCOLATE GANACHE TART

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, whisk to combine the flour, cocoa powder and salt; set aside.
• In another bowl, cream together the butter and sugar. Add in the egg yolks and vanilla and mix until combined. Little by little, add the dry ingredients until incorporated. The dough may look crumbly, but it should come together easily when you pinch the dough between two fingers.
• Press the dough out into a tart pan. Prick all over with a fork and put into the freezer for 10 minutes. Bake chilled crust for 15 minutes, then cool completely on a wire rack.
• For the caramel, place the sugar, corn syrup and salt in a heavy bottomed saucepan over medium high heat. Stir to combine, but onces the mixture begins to bubble stop stirring for the remainder of the cooking process. The sugar will first turn clear, then it will noticeably start bubbling and eventually take on color. Continue to cook, without stirring, until a candy thermometer inserted into the syrup reads 340°, stir in the butter. Remove the pan from the heat and carefully (watch the sputtering) add the heavy cream and vanilla. Pour the caramel into the cooled crust and refrigerate for about 3-4 hours or until set.
• To make the chocolate ganache, heat the heavy cream to a simmer, then pour it over the chocolate. Let it sit for 60 seconds, then stir until smooth. Pour the chocolate ganache over the caramel tart and refrigerate for a few hours until set.
• To serve, cut into slices and garnish with sea salt.