Chocolate and caramel dome

08 July


Recipe courtesy of Maritsa and Maradine.

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Banana, to serve

1 Banana, peeled and sliced into thick slices

Caramel popcorn

500 g Popcorn

375 ml Butter

500 ml Brown sugar

2.5 ml Baking soda

1 ml Salt

5 ml Vanilla extract

Caramel toffee sauce

250 ml Brown sugar

125 ml Cream

60 ml Butter

Pinch Salt

15 ml Vanilla extract

Chocolate dome

400 g 70 % Cocoa chocolate

Chocolate mousse

200 g 70% Cocoa chocolate

4 Egg yolks

60 ml Castor sugar

625 ml Whipping cream

Pecan nut brittle

100 g Roasted, crushed pecan nuts

500 ml Granulated sugar


Method: Pecan nut brittle

Place the nuts in a baking tray and roast on 200 °C until it’s golden brown. Be careful to check regularly. Melt sugar in pot over low heat until sugar starts to dissolve and turns amber. On a baking sheet spread pecan nuts evenly and pour caramel over nuts. Let cool down completely, then crush the brittle into the desired size. Set some of the pecan brittle aside to use in the dessert too.

Method: Caramel toffee sauce

Mix the brown sugar, cream, butter and salt over medium low heat. Cook while whisking gently for 5 – 7 minutes until it gets thicker. Add the vanilla and cook another minute to thicken. Keep aside until service.

Method: Banana to serve

Use a blow torch and brown the bananas, then set aside for service


Once the domes are set pipe the mousse inside the dome, finishing it off with some of the pecan nut brittle. Place back in the refrigerator until you are ready to plate. Scatter the crushed pecan brittle on the plate. Follow this with the mousse filled chocolate dome on top. Then dress with some caramel popcorn around the dome and follow with the torched bananas. Also heat the caramel sauce and serve on the side in a small sauce jug.

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