CHOCOLATE AND CARAMEL MOUSSE BY JULIE SHARP, CHOCOLATE ACADEMY UK

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. Whisk up the egg yolks in a machine until white and fluffy. Add the gelatine into the butterscotch sauce and then pour the sauce onto the whisking yolks. Whisk to a sabayon and allow to cool to 30°C. Melt the milk chocolate and fold through the sabayon. Semiwhisk the cream and fold into the chocolate sabayon. 

• 185 g unsalted butter
• 185 g Cacao Barry Favorites Mi-Amère
• 85 g all-purpose flour
• 40 g Cacao Barry Extra Brute
• 3 egg(s)
• 275 g light brown sugar
• 50 g Cacao Barry Blanc Satin™
• 50 g Cacao Barry Lactée Supérieure

 

• 125 g Cacao Barry Pailleté Feuilletine™
• 55 g Cacao Barry Lactée Barry
• 125 g Cacao Barry Praliné 50% Amandes / Noisettes

Melt the chocolate and praline together and then fold through the Feuilletine. Spread between two sheets of silicon paper and roll to desired thickness, allow to set and then cut out.

• 150 g Cacao Barry Extra-Bitter Guayaquil
• 150 ml smooth double cream
• 50 g softened butter

• 50 g caster sugar
• 2 spoon(s) espresso coffee

• 60 g pearl barley
• 125 g smooth double cream
• 250 g milk
• 1 pod(s) vanilla
• 75 g egg yolks
• 25 g caster sugar
• 20 g malt extract
• 75 g Cacao Barry Papouasie

Place the pearl barley on to a tray and roast at 180°c until golden brown (5 min). Bring the milk and cream to the boil with half of the sugar, toasted pearl barley and vanilla pod (which has been cut in half and scraped to release the seeds). Infuse for 40 min. Strain the milk and cream and then bring back to the boil. Mix the other half of the sugar with the egg yolks and malt extract. Once the milk has boiled pour it onto the egg yolk mix and whisk. Return to the pan and cook over a medium heat to 80°C (coats the back of the spoon). Add in the chocolate and then strain. Age the base in the refrigerator overnight and then churn in an ice cream machine.

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.