Easy Made Chocolate and Caramel Drizzle

Pour the heavy cream into a small saucepan and place it over medium heat. Heat the cream until it begins to steam, but do not let it come to a boil. Once steaming, remove it from the heat and immediately add the semisweet chocolate chips. Let the chocolate sit in the hot cream for about 1 minute, allowing it to soften. Using a whisk or spatula, slowly stir the mixture in circular motions until the chocolate is fully melted and the mixture turns into a smooth, glossy ganache.

Place the pre-made chocolate pie crust on a stable, flat surface. Carefully pour the warm chocolate ganache into the crust, using a spatula to spread it evenly. Gently tap the pie crust against the counter a few times to remove any trapped air bubbles. Transfer the pie to the refrigerator and let it chill for at least 2 hours, or until the ganache is firm to the touch.

Once the chocolate filling is fully set, take the caramel sauce and, using a spoon or a small piping bag, drizzle it over the top in a zigzag or circular pattern. For a more controlled drizzle, warm the caramel sauce slightly in the microwave for 5-10 seconds to make it more fluid. If using a piping bag, cut a very small tip to create fine lines of caramel.

Sprinkle a pinch of sea salt flakes over the caramel drizzle to enhance the flavors. Let the dessert rest at room temperature for about 5 minutes before slicing to prevent cracks in the chocolate layer. Using a sharp knife, cut into even slices, wiping the blade clean after each cut for smooth edges. Serve immediately.

Veal’s leg with cranberry sauce;   Salmon rolls;   Spinach and Feta Pancakes;   Sundried tomato and parmesan pancakes;   Chickpea and spinach pancakes;   Boiled beef and vegetable loaf;   Chicken cutlets with mushrooms;   Braised pearls of the sea.

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