
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. |