1 package of graham crackers (or digestive cookies)
50 g butter
50 + 100 g dark chocolate couverture, finely chopped
2 cans condensed milk
pinch of salt
300 g dark chocolate couverture for coating
I can’t call this an accident because it was a revelation! This amazing recipe came to life by my team they were trying to turn the banoffee out of the pan yesterday afternoon!! You really have to try this because I’m sure you’ve never tasted something such a delicious and crunchy homemade chocolate!!!!! I’ll be expecting your comments!!
Simmer the condensed milk for 3 ½ hours. Place the whole can, unopened into a pot with water or in a pressure cooker for 1 hour. The water should be bubbling gently, not boiling vigorously. Make sure the cans are continuously immersed in water while simmering. Add more water if necessary.
When ready, allow to cool before opening the can. (It can be stored for 1-2 months without refrigerating as long as it is not opened).
Pulse the graham crackers in the food processor until fine crumbs form.
In a deep pan, add the butter over medium to low heat, until it melts.
When ready, add the pulsed graham crackers. Mix with a spatula to combine.
When the mixture looks like wet sand, remove from heat.
Add the 50g of chocolate and continue to stir until the chocolate melts and completely combined. Transfer to a bowl and set aside.
Clean the pan and put it back on low heat. Open the cans of condensed milk which has now acquired a caramel flavor and color. Pour into pan along with a pinch of salt. Mix with a spatula until the caramel melts.
Add the 100g of chocolate. Remove from heat and stir until the chocolate melts.
Pour the caramel mixture into the graham cracker mixture. Mix with a spatula.
Transfer to a bowl and refrigerate for 5-6 hours, until chilled.
When chilled, form little balls by taking spoonfuls of the mixture. When all of the mixture is done, refrigerate for 1 hour.
When chilled, melt 300g of dark chocolate couverture (in the microwave or in a bain marie). Coat each little ball with chocolate.
Transfer to a serving platter, lined with parchment paper. Refrigerate for 1 hour before serving.
When molding the mixture into little balls, wear disposable gloves so that the chocolate doesn’t melt from the warmth of your hands.