Ingredients
2 1/2 c. crushed shortbread cookies
6 tbsp. melted butter
1 tbsp. granulated sugar
Pinch kosher salt
1 1/3 c. granulated sugar
3 tbsp. corn syrup
2 tsp. pure vanilla extract
1/4 c. water
1/3 c. heavy cream
3 tbsp. sour cream
1 1/2 c. chocolate chips
3/4 c. heavy cream
Flaky sea salt, for garnish
Preparation
Step 1In a large bowl combine cookies, butter, sugar, and salt and mix until butter is fully incorporated. Press into pie dish and set aside. Step 2In a medium sauce pan over medium heat, combine sugar, corn syrup, vanilla, and water. Bring to a boil and cook, without stirring, until a candy thermometer reads 340°. Remove pan from heat and whisk in heavy cream and sour cream. Pour over crust and refrigerate until cool, about 1 hour 30 minutes.Step 3Place chocolate chips in a medium heat-proof bowl. In a small sauce pan over medium heat, heat cream until cream starts to simmer. Pour over chocolate and let sit 5 minutes before whisking until smooth.Step 4Pour ganache over caramel and smooth. Sprinkle with flaky sea salt and refrigerate until set, about 1 hour.
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