Chocolate and Caramel SliceRecipe: Julie Sharpe

This is a really luxurious chocolate mousse that has a few different textures that make it exciting toeat, I have done it as a plated dessert for this recipe but it would be equally good as an afternoontea pastrie.

Milk Chocolate and Caramel Mousse 1x frame 30-20cm (Sabayon)

Chocolate Brownies - Triple Chocolate

Ingredient Preparation130g255g7lvs

180g

460G

900g

Caster sugarWarm 35% creamgelatine

Pasturised egg yolks

Ghana 40.4% milkchocolate cream

• 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 abutterscotch 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 thesauce onto the whisking yolks. Whisk to a sabayon and allow tocool to 30°c

• Melt the milk chocolate and fold through the sabayon• Semi Whisk the cream and fold into the chocolate sabayon

Ingredient Preparation185g185g

85g40g

3275g

50g

50g

Unsalted ButterDark ChocolateFavorites Mi Amere 58% Plain FlourExtra Brute CocoaPowderLarge eggsLight Brown CasterSugarBlanc satin WhiteChocolateLactee superieure MilkChocolate

• Melt the butter and chocolate together – cool• Sieve flour and cocoa powder together - 3 times• Whisk together the eggs and sugar on a mixer to a form a sabayon• Fold in cooled chocolate mixture• Fold in sieved flours• Fold in White and Milk Chocolate buttons• Prepare a 20cm cake tin – line the bottom with a square of waxedpaper.

• Pour into prepare tin and bake at 160°C for 25 minutes• Cool in the tin – cut and place in the bottom of the frame

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Feuilletine Crunch

Ingredient Preparation125g55g125g

FeuilletineMilk chocolatePraline Paste

• Melt the chocolate and praline together and then fold through theFeuilletine.

• Spread between two sheets of silicon paper and roll to desiredthickness, allow to set and then cut out.

Dark Chocolate Glaze

Ingredient Preparation150g150ml50g

Dark chocolate ExtraBitter Guayaquildouble creambutter, soft

• Bring the cream to the boil. Pour onto the chocolate and leave tosettle for two minutes.

• Mix well with a whisk or hand blender, add in the butter try to avoidgetting to many bubbles.

• Use immediately.

Espresso Caramel

Ingredient Preparation50g2 shots

Caster sugarEspresso coffee

• Make a direct caramel with the sugar and deglaze the pan withespresso coffee

• Allow to cool

Malted Barley Chocolate Ice Cream

Ingredient Preparation60g125g250g

75g25g20g75g

Pearl Barleydouble creammilkvanillaegg yolkscaster sugarmalt extract Papouasie milkchocolate

• Place the pearl barley on to a tray and roast at 180°c until goldenbrown (5 min)

• Bring the milk and cream to the boil with half of the sugar andtoasted pearl barley. 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• 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 theback of the spoon)

• Age the base in the refrigerator overnight and then churn in an icecream machine.

To assemble

• 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 Feuilletinecrunch

• Top with mousse and freeze• Cut into 9cm by 3 cm slices place onto a cooling rack and glaze.

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