Chocolate and Caramel Pie with Amaranth

Marielle Henaine
Marielle Henaine
Don't miss out on trying this amazing dessert made with dark chocolate and caramel. This pie has a crunchy amaranth crust, a deliciously smooth caramel filling, and a thick layer of dark chocolate. Best of all, it is garnished with strawberries, which gives it a spectacular flavor contrast.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 2 cups amaranth
  • 1 cup bittersweet chocolate, melted 1 cup bittersweet chocolate, melted
  • 1/2 cups unsalted butter , melted 1/2 cups unsalted butter , melted
  • 1 cup soft caramels, soft
  • 1/2 cups whipping cream 1/2 cups whipping cream
  • 1 tablespoon unsalted butter 1 tablespoon unsalted butter
  • 1/4 cups nut , chopped 1/4 cups nut , chopped
  • 1/2 cups whipping cream , hot, for the ganache 1/2 cups whipping cream , hot, for the ganache
  • 1 cup bittersweet chocolate, for the ganache 1 cup bittersweet chocolate, for the ganache
  • 1 teaspoon cardamom, for the ganache
  • 1 cup strawberry , for garnish 1 cup strawberry , for garnish
  • 3 leaves peppermint, for garnish 3 leaves peppermint, for garnish
Preparation
1h 10 mins
10 mins
Low
  • For the crust, in a bowl mix the amaranth with the chocolate and butter, using a spoon to form a crust in a pie mold, refrigerate for 10 minutes and set aside.
  • Heat your T-fal® Hard Titanium+ skillet over medium heat, when the red spot (Thermo-spot) is completely red, add the caramel candies and cook until melted, then add the heavy cream, butter, and nuts, mixing well.
  • Pour the previous preparation over the mold and chill for 20 minutes.
  • Heat the heavy cream, add the dark chocolate and cardamom. Mix until combined and let cool for 10 minutes.
  • Pour the ganache over the caramel, spread with a spatula and garnish with strawberries. Refrigerate for about 30 minutes or until set.
  • Garnish with mint and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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