(serves 6 to 8)
4 medium Granny Smith or Fuji apples, cored & cut into 1/2-inch slices
FOR THE CHOCOLATE SAUCE:
2oz premium artisan dark chocolate bar, chopped
1/2cup + 2 tbsps heavy (whipping) cream
FOR THE CARAMEL SAUCE:
1 1/4cups granulated sugar
4 tbsps unsalted butter, cut into pieces, @ room temp
3/4cup heavy (whipping) cream, @ room temp
1/2tsp pure vanilla extract (optional)
1/4tsp salt
Directions:
MAKE THE CHOCOLATE SAUCE
1. Place the chocolate & cream in a medium, heatproof bowl in a pan or wide skillet of hot water. 2. Set aside for 5 min, then stir & allow the mixture to melt completely. Stir until smooth. The warm sauce is ready to serve. (If made ahead, rewarm briefly in a pan of hot water or in a microwave on low power for 1 to 1 1/2 min, stirring several times, until the sauce is shiny and smooth.)
Make the CARAMEL SAUCE
3. Before you begin, make sure you have everything next to the saucepan. Heat the sugar in a heavy 2- to 3-quart saucepan or Dutch oven with a pale interior over medium-high heat; use a whisk to occasionally stir the sugar as it begins to melt.
4. As soon as the liquid sugar is a rich amber color, add the butter to the pan, whisking constantly until the butter melts. The mixture will foam slightly.
5. Immediately take the pan off the heat & slowly whisk in the cream. The mixture will foam again.
6. Continue to whisk until the caramel is smooth. Let it cool about 15 min, stir in the vanilla & salt, then pour it into a 2-cup pitcher or measuring cup. (If the sauce was made ahead, rewarm it briefly in a pan of hot water.)
ASSEMBLE:
7. on a serving platter, arrange the apple slices in one long line, all facing in the same direction.
8. Pour a wide swath of warm caramel sauce down the row, followed by a smaller pour of the warmed chocolate sauce. Serve at once.
http://www.leitesculinaria.com/recipes/cookbook/chocolate_caramel_apple_slices.html
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