Milk Chocolate & Caramelised Apple Entremet

This is a truly indulgent dessert although it is made with plant based ingredients you dont miss any of the luxury.

Recipe

Created by

Julie Sharp - UK & Ireland Head of Chocolate Academy

Chewy Caramel

ingredients	preparation
218g caster sugar	Make a direct caramel with the caster sugar cook to a deep caramel colour.
42g glucose	Add in the glucose.
175g vegan cream	Warm the cream and then slowly add to the caramel.
42g vegan butter	Cook to 118c stop the cooking and add in the butter.

Apple Compote

ingredients	preparation
10g caster sugar 20g vegan butter	Place the butter and sugar into the frying pan and melt.
200g Diced Granny Smiths	Add the diced apple and cook.
20g Calvados	At the end deglaze with the calvados.
Fold the apple compote through the caramel and them divide the mix into 2 silicon moulds and freeze.

Apple Cake

ingredients	preparation
50g vegan butter 50g caster sugar	Place the vegan butter into a bowl with the sugar and cream together.
20cl water 7g Flax seeds, ground	Mix the water and the flax egg together.
75g plain flour 1g salt 2cl baking soda 2g cinnamon	Sieve all of the dry ingredients together and then add to the butter and sugar and mix in.
85g apple puree	Add the flax egg and then the apple puree and mix all the ingredients together.
50g Raisins 50g CHD-55	Fold in the NXT dark chocolate and raisins.
Place into silicon moulds and then bake at 180c.
Freeze.

NXT Milk Chocolate Mousse

ingredients	preparation
35g cocoa butter 450g CHM-42	Melt the chocolate, cocoa butter together.
160cl 2g cinnamon	Boil oat milk and cinnamon to infuse.
16g cornflour powder	Sieve the cornflour and sugar together into a bowl, whisk on the hot milk, return to heat to cook out and thicken.
Pour over chocolate mix and cool to 35oc.
Fold in whipped cream.

Spraying Chocolate

ingredients	preparation
200g cocoa butter 200g CHM-42	Melt the cocoa butter and chocolate and mix together.
Place into a spray gun.
Spray the frozen mousse to obtain a velvet effect.

Chocolate Decoration

ingredients	preparation
100g CHM-42	Temper the Callebaut Nxt milk chocolate.
Spread over a stencil and then place into a half pipe.
Allow the chocolate to set and then peel off the stencil.

Assembly

Pipe the chocolate mousse into the base of the silicon mat.
Pull the chocolate up the sides of the mould to avoid air bubbles.
Place the caramel insert in the middle.
Top with the apple cake and smooth off the excess mousse.
Place into the freezer.
Demould.
Spray the mousse with the spraying chocolate.
Garnish with the chocolate decoration.

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