Best Salted Chocolate Milk Recipes

SALTED CARAMEL MILK CHOCOLATE CAKE

Steps:

• Put your chocolates in a big bowl. Put the sugar and 1/2 cup water in a saucepan and place over medium heat. Stir until the sugar dissolves and bring up to a boil. As soon that happens, stop stirring and let it boil until it turns an amber color, 8 to 10 minutes or so. (If you think that it needs another stir, brush down the sides of the pan with a wet pastry brush, and stir the entire mixture, picking up the pot itself by the handle, being careful not to touch the caramel or else it could crystallize.) Once the mixture reaches that dark amber color, turn the heat down. Stand back from the pot and add the cream very slowly, stirring with a heatproof spatula. (If you are nervous about the steam, wear a kitchen glove to protect your hand.) Continue to stir until all is incorporated. Once the mixture is smooth, stir in the fine salt. Take off the heat and pour the caramel over the bowl of chocolate. Whisk to combine, making sure all the chocolate melts. Pop in the fridge for about 1 hour until completely chilled.
• Take the frosting out of the fridge and beat it with a hand mixer just until it becomes spreadable. Add the butter in pieces and mix until it's all combined. Pop back into the refrigerator for another hour.
• Place 1 cake layer on a cake platter, flat-side up. (You want the cake flat-side up so when you get into it you'll have nice and even layers.) Evenly spread 2 cups of the frosting over the top. Sprinkle with sea salt flakes, then put the other cake layer on top, flat-side up. Spread the rest of the frosting over the top and on the sides of the cake. Sprinkle the top with more salt flakes.
• Put a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) nonstick round cake pans. Line the bottom of each with a round of parchment paper, and then butter the paper.
• Sift the flour, cocoa, baking soda and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.
• Pour half the batter in each pan and spread it evenly with a spatula or butter knife. Bake until a toothpick comes out clean, 25 minutes. Remove the pans to racks and allow the cakes to cool for 10 minutes or so. Loosen the edges of the cake from the pan with a knife, then turn them onto the racks. Remove the paper and let the cakes completely cool.

BAKER'S SALTED CARAMEL-MILK CHOCOLATE CHUNK COOKIES

Steps:

• Heat oven to 375°F.
• Combine flour and baking soda. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add dry ingredients, mixing well after each addition. Stir in chocolate chunks.
• Shape dough into 24 balls. Insert caramel piece into center of each ball, completely enclosing caramel piece with dough; re-roll dough into ball if necessary. Place, 2 inches apart, on baking sheets sprayed with cooking spray; sprinkle with salt.
• Bake 11 to 12 min. or until lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool slightly. Serve warm.

SALTED CARAMEL AND MILK CHOCOLATE MOUSSE

Steps:

• Combine the sugar and 2 tablespoons water in a medium saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. Take off the heat and deglaze with the cream and butter. Add the chocolate, wait for a minute or two for it to melt and mix until smooth. Mix in the egg yolks.
• Whisk the egg whites until they form firm peaks and then fold into the chocolate mixture. Divide between 6 4-ounce ramekins and chill for at least 6 hours.

SALTED CHOCOLATE MILK

Steps:

• Make the chocolate syrup: Combine the sugar and 1/3 cup water in a small saucepan. Bring to a simmer over medium heat, then whisk in the cocoa powder until smooth. Remove from the heat and stir in the vanilla. Let cool completely.
• Spoon about 2 1/2 tablespoons of the chocolate syrup into each glass. Add 1 1/2 cups milk and a generous pinch of salt. Stir until the syrup and salt dissolve.

SALTED MILK CHOCOLATE CARAMELS

Steps:

• 1. Melt the butter.
• 2. Add, salt, sugar, cream, glucose syrup, syrup, chocolate and vanilla.
• 3. Let simmer for about 30-40 min on low heat. You can also boil it longer, just make sure the heat stays under 100 degrees Celsius. I like to boil my caramel longer, since I believe it adds more4.
• 4. After 30 - 40 min increase the heat and boil it until it has reached 120-125 degrees Celsius. OR make something called a ball-test (see at the end of receipt.
• 5. Poor in to a oven form with a baking paper in or buttered.
• 6. Put in the fridge to set. When set a little, sprinkle some extra sea salt on the caramel, believe me, this is what makes these babies heaven to eat so don´t skip the salt people!
• 7.Cut in to desired size.
• 8. Cut squares out of baking paper, pack each on them in or why not skip this part and eat them straight away?;) Enjoy!

MILK CHOCOLATE AND SALTED CARAMEL GâTEAU SAINT-HONORé

Steps:

• For base and cream puffs:
• Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Unfold 1 puff pastry sheet on a lightly floured surface. Unfold second pastry sheet and place directly on top of first, forming 2 layers. Press slightly to adhere. Using a 10" cake pan or tart pan bottom as a guide, cut pastry with a paring knife into a 10" round. Place on 1 prepared sheet.
• Bake base until puffed and deep golden brown, about 30 minutes. Let cool. DO AHEAD:Can be made 1 day ahead. Store airtight at room temperature.
• For cream puffs, preheat oven to 375°F. Combine milk, butter, sugar, and salt in a medium saucepan; bring to a boil. Remove from heat and add 1 cup flour. Stir to combine. Return to medium-high heat; stir dough vigorously until a dry film forms on bottom and sides of pan, about 2 minutes.
• Transfer dough to a stand mixer fitted with a paddle attachment. Add eggs one at a time, incorporating fully between additions. Scrape dough into a pastry bag fitted with a 1/2" tip or a plastic bag with 1/2" cut diagonally from 1 corner. Pipe 1"-1 1/4"-diameter rounds onto second parchment-lined sheet (there should be 25-30 rounds). Smooth any pointed tips with damp fingertips to form rounded tops.
• Bake for 20 minutes. Lower temperature to 325°F and bake until golden brown and dry, 15-20 minutes. Let cool completely.
• Using a sharp knife, cut a small hole in bottom of each puff. DO AHEAD:> Can be made 2 months ahead. Store airtight in freezer. Thaw before continuing.
• Pastry cream:
• Bring milk and 1/3 cup sugar to a simmer in a medium saucepan, stirring until sugar dissolves. Stir cornstarch and 3 tablespoons water in a small bowl to dissolve. Whisk egg yolks with remaining 1/4 cup sugar in a medium bowl. Add cornstarch mixture. Gradually whisk in hot milk mixture; return to saucepan. Whisk constantly over medium heat until thick, about 2 minutes. Remove from heat. Add butter. Whisk until melted and smooth. Divide pastry cream equally between 2 medium bowls (about 1 1/4 cups each). Press plastic wrap directly onto surface of 1 bowl of pastry cream. Chill until cold and reserve for salted caramel mousseline. Immediately use hot pastry cream for diplomat cream.
• Milk chocolate diplomat cream:
• Add milk chocolate to hot pastry cream; stir until melted and smooth. Press plastic wrap directly onto surface of cream and let cool to room temperature.
• Place 2 tablespoons cold water in a medium bowl. Sprinkle gelatin over; let stand for 10 minutes to soften. Bring 1/2 cup cream to a boil in a small heavy saucepan. Add hot cream mixture to softened gelatin mixture and stir until dissolved. Chill just until cold, whisking frequently, about 5 minutes. Place remaining 1 cup chilled cream in a medium bowl. Using an electric mixer, beat until peaks form. Add gelatin mixture and beat until stiff peaks form.
• Fold whipped cream into chocolate mixture in 3 additions, folding just to blend between additions. Cover and chill until set, about 3 hours.
• Salted caramel mousseline:
• Stir 2 tablespoons water, sugar, and cream of tartar in a saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, about 7 minutes. Remove from heat; gradually add cream (mixture will bubble vigorously). Stir until any caramel bits dissolve and mixture is smooth. Let cool.
• In a stand mixer fitted with a whisk attachment, beat reserved chilled pastry cream and caramel sauce at medium speed. Gradually add butter, 1 tablespoon at a time, beating until fully incorporated between additions. Beat in salt and vanilla. Scoop into a pastry bag fitted with a small tip or a plastic bag with 1/4" cut diagonally from 1 corner and pipe into cream puffs. Cover cream puffs and chill.
• Assembly:
• Set the puff pastry disk on a serving plate. Set half of cream puffs aside. Dip bottom of remaining cream puffs into Chocolate Glaze and arrange in a circle, chocolate side down, around the edge of the pastry, leaving a 1/2" plain border. Repeat with remaining cream puffs, layering over first row of puffs as if laying bricks. Spoon chilled diplomat cream into center of gâteau, spreading out to inner edge of cream puffs. Dust lightly with powdered sugar.