For the salted caramel sauce
Cook the sugar in a heavy bottomed tall saucepan until it has all dissolved and become a golden brown colour. Whilst cooking the sugar, heat the cream in the microwave until it is quite warm. When the sugar is ready take off the heat, very slowly add the cream to the pot of sugar. Do not stir!
The cream and sugar will bubble and rise but will go down. At this point you can start to whisk in your butter a little at a time and the salt also.
When you have finished pour into a bowl and let cool. The sauce will thicken up as it cools and soon you will have a pourable caramel to enjoy. If the caramel gets too cool and firm, just refresh it in the microwave for a short burst to rewarm slightly.
For the cacao nib crumb
Preheat the oven to 180 degrees. Place butter, sugar and salt in a saucepan on low heat and melt thoroughly. Remove from the heat and add the flour, cocoa powder, vanilla extract and the egg, mixing thoroughly. Add the cocoa nibs and allow the dough to cool for five minutes.
Line a baking tray with baking paper and spread out the mixture evenly over the whole tray. Place in the oven and bake for 8 minutes. Pull the tray out and toss the crumb piece before placing it back in the oven for a further 8 minutes. Once done let cool, the pieces will firm up and become quite crunchy when they have cooled down.
Once both of these have cooled you can assemble your sundaes with as much or as little topping as you like! If you don’t eat it all (which is impossible!) you can put the caramel in a container with cling wrap directly on top and then sealed in the fridge and the crumb in a an airtight container. Both should last this way for a week or so.
Huge thanks to Jade the Chocolate Maker for sharing this incredible treat with us today! You can check out Jade’s work on the Monsieur Truffe website – their entire range of chocolate is handmade by Jade and her team in Brunswick. You can also follow Jade’s daily chocolate making adventures on Instagram!