Caramel Chocolate Overload

By Chef. Thayanithi Tamilarasu,  Executive Chef, Signature Club Resort, Brigade Hospitality


  • ¼ cup caramel
  • 100 g cream cheese, softened
  • 1 cup powdered sugar
  • 100 g ground almonds
  • 100 g bitter chocolate, melted
  • 50 g white chocolate, melted
  • 50 g grated coconut
  • 50 g cashew nuts
  • 1 tsp instant coffee powder


Dissolve coffee powder in caramel, add cream cheese, sugar, ground almonds and blend into a smooth mixture. Add in both melted chocolates and mix. Refrigerate for about an hour (do not deep freeze). Shape into small balls. Crush cashew nuts add grated coconut, mix well, and coat the chocolate balls evenly. Caramel Chocolate Overload is ready to serve.