Chocolate and Caramel Mousse
Recipe
Milk Chocolate and caramel mousse
ingredients | preparation |
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Make a direct caramel from the caster sugar and allow it to foam, add in the first amount of cream in small additions to make it into a butterscotch sauce. Be careful as this will spit. |
Chocolate Brownies - Triple Chocolate
ingredients | preparation |
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Melt the butter and chocolate together – cool. |
Feuilletine crunch
ingredients | preparation |
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Melt the chocolate and praline together and then fold through the Feuilletine. |
Dark Chocolate Glaze
ingredients | preparation |
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Bring the cream to the boil. Pour onto the chocolate and leave to settle for two minutes. |
Espresso caramel
ingredients | preparation |
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Make a direct caramel with the sugar and deglaze the pan with espresso coffee. |
Malted Barley chocolate Ice cream
ingredients | preparation |
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Place the pearl barley on to a tray and roast at 180°c until golden brown (5 min). |
Assembly
Place the brownie into the base of the frame. Add a thin layer of the mousse on top of the brownie and then place the layer of Feuilletine crunch. Top with mousse and freeze. Cut into 9 cm by 3 cm slices place onto a cooling rack and glaze. |