Monster Chocolate Cashew Turtles - cooking recipe

Ingredients

8 ounces dark semi-sweet chocolate chips
12 ounces heavy whipping cream
8 ounces sugar
2 ounces water
1/2 teaspoon lemon juice
4 ounces heavy whipping cream
6 ounces cashews, dry roasted, salted
16 ounces dark semisweet chocolate

Preparation

Heat the first heavy cream in a small sauce pan.
Bring to a simmer and remove from heat.
Place chocolate chips in a stainless steel bowl.
Pour hot cream over chocolate and stir with a rubber spatula.
Place paper muffin cups into a muffin pan. Pour ganache into paper cups 1/4 inch thick.
Top with toasted cashews and cool in freezer.
For the caramel:.
Heat the second cream in a small pan up to the boil.
Shut off heat and keep warm.
In a large sauce pan, combine sugar water and lemon juice and cook to a medium caramel color. Be extremely careful -- this will be 'very hot'.
Remove from heat and carefully add the hot heavy cream.
Stir until a smooth caramel.
Caution, use a cooking vessel much larger than necessary because the hot caramel will boil up and could splatter.
Allow to cool to a honey like thickness.
Spoon the caramel on top of the cashews. Place back in freezer for 15 minutes.
Remove paper cups and place turtles on a wire rack.
Melt dark chocolate and spoon over turtles.