Monster Chocolate Cashew Turtles

1. 1

   Heat the first heavy cream in a small sauce pan.

2. 2

   Bring to a simmer and remove from heat.

3. 3

   Place chocolate chips in a stainless steel bowl.

4. 4

   Pour hot cream over chocolate and stir with a rubber spatula.

5. 5

   Place paper muffin cups into a muffin pan. Pour ganache into paper cups 1/4 inch thick.

6. 6

   Top with toasted cashews and cool in freezer.

7. 7

   For the caramel:.

8. 8

   Heat the second cream in a small pan up to the boil.

9. 9

   Shut off heat and keep warm.

10. 10

    In a large sauce pan, combine sugar water and lemon juice and cook to a medium caramel color. Be extremely careful -- this will be 'very hot'.

11. 11

    Remove from heat and carefully add the hot heavy cream.

12. 12

    Stir until a smooth caramel.

13. 13

    Caution, use a cooking vessel much larger than necessary because the hot caramel will boil up and could splatter.

14. 14

    Allow to cool to a honey like thickness.

15. 15

    Spoon the caramel on top of the cashews. Place back in freezer for 15 minutes.

16. 16

    Remove paper cups and place turtles on a wire rack.

17. 17

    Melt dark chocolate and spoon over turtles.

* Per serving · 4 servings · Values may vary.

No additional tips available.