Chocolate & caramel mousse, with candied hazelnuts, raspberry purée & sorbet

The Recipes / Dessert

Mallory Court, Warwickshire

Feuilletine base
55g milk chocolate
20g butter
180g praline paste
55g toasted hazelnuts
115g paillete feuilletine

Caramel ganache layer
337g dark chocolate
225g caster sugar
450g whipping cream

Chocolate mousse
270g dark chocolate
150g whipping cream
120g egg yolk
540g whipping cream

Chocolate glaze
24g gelatine, soaked
400g caster sugar
400g glucose
265g sweetened condensed milk
400g dark chocolate

Candied hazelnuts
20 hazelnuts
1tbs glucose
150g sugar

Raspberry purée
400g raspberries, blitzed
40g caster sugar
5g agar agar
190g raspberries
15g lemon juice

Raspberry sorbet
1kg raspberries
200g caster sugar

Serves 4

For the base, melt the chocolate and butter together, then mix in the praline paste, hazelnuts and feuilletine. Roll the mix out between 2 sheets of baking parchment, and transfer to the freezer.

Melt the chocolate over a bain marie and make a dry caramel with the sugar. Bring the cream to the boil and stir into the molten sugar to make a caramel sauce. Add the caramel sauce in three parts to the chocolate and stir together well to form a ganache.

To make the mousse, melt the chocolate to 55°C. Boil the first quantity of cream and pour on to the lightly whisked yolks; cook to 84°C, pass onto the chocolate and emulsify. Lightly whip the second portion of cream, and whisk in around 160g to loosen the mix, then fold in the rest of the cream.

For the glaze, heat the sugar and glucose in 200ml of water to 103°C. Stir in the soaked and softened gelatine and pour over the milk and chocolate. Mix well and serve warm.

Bring the glucose and sugar to the boil in 150ml of water. Add the shelled hazelnuts and simmer until the nuts are coated. Drain and cook the nuts in the oven at 160°C until toasted and golden.

For the purée, bring the first three ingredients to the boil in 50ml of water for 1–2 minutes, then take off the heat and allow to set hard. Blend to a fine purée with the whole raspberries, lemon juice, and 100ml of water.

To make the sorbet, blend the raspberries to a purée. Bring to the boil with the sugar and 600ml of water. Pass and cool over iced water, then churn in an ice cream machine.

To assemble, remove the feuilletine from the freezer and press into moulds to make a base. Chill in the fridge to set, then add the layer of caramel ganache. Once the ganache has set fill with chocolate mousse and chill: when the mousse has set firm remove from the mould, freeze, then place the mousse on a wire rack over a plastic tray. Ladle over chocolate glaze for an even coating and slice into serving portions. Plate up with the candied hazelnuts, raspberry purée and raspberry sorbet.