We hope this salted dessert will always have a place in your heart!


  • ½ cup heavy cream
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 ½ tbsp glucose
  • 2/3 cup granulated white sugar
  • 1 cup butter, cubed
  • 7 oz vanilla cake crumbs
  • 12 oz white chocolate
  • Pink food color
  • Sprinkles


  1. For the salted caramel, in a small saucepan bring to a boil heavy cream, vanilla extract, glucose and salt. In a medium size saucepan, place sugar an let it melt over medium-low heat. Once it reaches a nice amber color, remove from the heat, and pour heavy cream mixture over the caramel while mixing continuously to avoid lumps. Let it cool down for some minutes, add butter and whisk to combine. Set aside.
  2. Melt 10 oz of white chocolate in the microwave or over bain-marie. Add pink food color and mix to homogenize. Pour melted chocolate into the heart shaped molds. Remove the excess and let it set. Repeat again to create a thick layer.

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