With the whole ‘salted caramel’ craze I decided to modify the original recipe and add some flaked sea salt to the caramel and a tiny bit to the chocolate ganache layer.
So the specific adaptations I made to the original recipe were:
– Adding about half a teaspoon of flaked sea salt to the caramel after the rice bubbles were added (I used Maldon – don’t use regular table salt, it’s way too salty)
– I also reduced the amount of chocolate in the ganache to about 250g, but if I were to make it again I think I’d make it even less, maybe 150 – 200g. The chocolatiness of the brownie layer is more than enough and I think too much ganache overtook the taste of the caramel, but you can adapt it to your own taste
– I also added a sprinkle of sea salt on top of the chocolate ganache for aesthetics and a bit of extra saltiness, but you could omit it
Now this was my first attempt at this recipe (and I’m certainly no food stylist like Donna, so it’s not the neatest), but I still think it tasted pretty good, so click on the link above and you can have a go at the recipe too.