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Caramel Chocolate Overload by By Chef. Thayanithi Tamilarasu, Executive Chef, Signature Club Resort, Brigade Hospitality

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Caramel Chocolate Overload by By Chef. Thayanithi Tamilarasu, Executive Chef, Signature Club Resort, Brigade Hospitality

Ingredients

  • ¼ cup caramel
  • 100 g cream cheese, softened
  • 1 cup powdered sugar
  • 100 g ground almonds
  • 100 g bitter chocolate, melted
  • 50 g white chocolate, melted
  • 50 g grated coconut
  • 50 g cashew nuts
  • 1 tsp instant coffee powder

Method

Dissolve coffee powder in caramel, add cream cheese, sugar, ground almonds and blend into a smooth mixture. Add in both melted chocolates and mix. Refrigerate for about an hour (do not deep freeze). Shape into small balls. Crush cashew nuts add grated coconut, mix well, and coat the chocolate balls evenly. Caramel Chocolate Overload is ready to serve.

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sugar coconut cheese cup chocolate cream 50 ground grated almonds cream cheese grated coconut caramel cashew melted coffee powder cashew nuts chocolate melted ground almonds