Caramelized Pineapple Bites with Chocolate-Cardamom Ganache
A deceptively simple dessert that brings together rich dark chocolate, exotic cardamom, and sweet caramelized pineapple. Perfect as a festive amuse-bouche or a bite-sized treat for holiday guests!
Serve them in mini candy cups for a clean, elegant look β no need for perfectly cut pineapple cubes, and the cups will catch the flavorful syrup too!
π Prep Time: 25 min
π³ Cook Time: 10 min
βοΈ Chill Time: 1 hr
π½οΈ Yields: ~30 pieces
π Ingredients
For the pineapple:
- 1 large ripe pineapple
- 150 g sugar
- 2 pinches ground green cardamom
- 1/2 Meyer lemon (juice only)
For the ganache:
- 100 g dark chocolate (70%, chopped or in chips)
- 100 ml heavy cream
- 30 g unsalted butter
- 1/4 tsp ground green cardamom (adjust to taste)
π¨βπ³ Instructions
1. Make the Ganache
- Heat cream over low heat until hot but not boiling.
- Pour the cream over the chocolate in a bowl. Using a spatula, stir in gentle figure-8 motions, gradually increasing the motion to incorporate all the chocolate.
- Add butter and cardamom, stirring until the butter is fully melted.
- Taste and adjust: Cardamom can be overpowering, especially if freshly ground. Add gradually and taste β you want a balance where the spice complements the chocolate, not overshadows it.
- Chill in the fridge for about 1 hour, just enough to firm it up for piping. If chilling for longer, let it come to room temperature and mix well before using.
2. Prep the Pineapple
- Peel the pineapple and cut it into ~2 cm cubes, avoiding the tough core.
- To get neat cubes, trim the pineapple into a rectangle first.
- Drizzle with fresh lemon juice.
Save the leftover trimmings to make a tropical jam!
3. Caramelize
- In a wide skillet, gently melt the sugar with cardamom over low heat until it turns golden.
- Add the pineapple cubes and 1 tsp lemon juice.
- Let them caramelize gently. After a minute or two, the pineapple will release juice and simmer in the syrup.
- Stir gently to coat all sides. Simmer ~5 minutes until thick, glossy, and sticky.
- Remove onto parchment paper and let cool completely.
4. Assemble
- Place each pineapple cube in a candy paper cup.
- Pipe a generous swirl of ganache on top using a piping bag.
- Optionally chill for a few minutes to set β or serve right away!
π‘ Tips
- Use Meyer lemon for a mellow acidity that complements caramel beautifully.
- Choose firm, sweet pineapple for clean cuts and balanced flavor.
- Add a dash of sea salt to the caramel for a sweet-salty twist!
π Perfect For:
- Holiday trays
- Cocktail parties
- Elegant dessert platters
- Surprise gifts in edible boxes
π Final Thoughts
These mini desserts pack a punch β exotic, elegant, and easy to prepare ahead of time. One bite and your guests will be hooked on this festive trio of flavor!