Whittakers Caramelised White Chocolate & Kinder Bueno Blondies with Whipped Ganache
Makes 10 blondies
My sister kept encouraging me to make something with the new Whittakers blondie chocolate because she was *sure* it would go viral. I mean look, these absolutely deserve to go viral, they taste incredible, even if I may die from sugar overload. Will they go viral though? Who knows. The videos that I put the most effort into are often overlooked so I really couldn't tell you.
*Just for anyone overseas, blondie chocolate is caramelised white chocolate so you absolutely can make these at home.
4g Powdered Gelatine
24g Cold water
380g Double cream
130g whittakers blondie chocolate
1 teaspoon of vanilla extract (or 1/2 teaspoon of vanilla paste)
1/4 teaspoon of sea salt
166g Unsalted Butter
250g White Chocolate
250g Golden Caster Sugar
3 Large Eggs
113g Plain Flour
1 tsp Salt
3 packets of kinder bueno
Add the gelatine to a bowl and pour the cold water over it. Leave for 5 minutes.
Heat up the cream and vanilla in a pot until hot and steaming but not bubbling over.
Melt the chocolate in the microwave for 45 seconds.
Add the gelatine mixture to the cream and stir it in.
Pour the cream through a sieve in 3 parts over the melted chocolate then add in the salt. Mixing to combine.
Place cling film directly on top of the mixture (touching the clingfilm to the mixture to stop it forming a skin).
Place in the fridge overnight.
Preheat the oven to 180c (bake) 160c (fan bake)
Brown the butter in a pan or pot. If the bits of brown solids turn too dark (burnt) the butter will still be fine if you quickly strain it through a sieve to remove those bits.
Pour the hot butter over the chocolate and stir until completely combined.
In a separate bowl whisk together the eggs and sugar. Pour the butter chocolate mixture into the egg sugar mixture and stir to combine.
Stir through the flour and salt until no flour pockets remain.
Pour the mixture into a lined tin then press the kinder bueno in to the mixture evenly. Don’t press it all the way to the bottom, this will burn the chocolate.
Gently spread the blondie mixture over the top of the kinder bueno to completely cover them.
Place in the oven for 25 minutes then cover with aluminium foil and bake for another 10 minutes. It should be golden on top and slightly wobbly in the middle.
Leave to cool completely in the tin then place in the fridge until you’re ready to serve it.
Pipe the ganache on and serve them up!