Part 1: Salted Caramel
Ingredients
Method- 300g Castor Sugar
- 300g Whipping Cream
- 50g Glucose
- 50g Unsalted Butter
- 30g deZaan True Gold Cocoa Powder
- Make a direct caramel with the sugar and melt to a light golden brown colour.
- Then add the glucose and butter and stir well.
- Finally, add the cream and deZaan True Gold cocoa powder and cook the caramel to 150°C.
- Leave aside to cool to 40°C, Then pour carefully into the rings to set. Fill half way with the caramel layer and the refrigerate to set.
Part 2: Chocolate Shortbread
Ingredients
Method- 200g Plain Flour
- 55g deZaan True Gold Cocoa Powder
- 135g Unsalted Butter
- 90g Sugar
- 75g Whole Eggs
- Cream the butter and sugar together with a paddle on a mixing machine.
- Once soft, add the eggs and mix until combined. Then add the flours.
- Roll the dough between two sheets of bake to 3cm depth and place in a refrigerator to set.
- Once set, cut with metal ring mousse rings and bake in the ring on a silicone mat for 15 minutes at 170°C. Leave to cool.
- Once cooled, fill with the salted caramel and refrigerate to set.
Part 3: Chocolate Ganache
Ingredients
Method- 270g Whipping Cream
- 225g Dark Chocolate
- 20g deZaan True Gold Cocoa Powder
- 40g Glucose
- 180g Unsalted Butter
- 1g Salt
- Bring the cream, salt and deZaan True Gold cocoa powder to a boil and leave aside.
- Melt the chocolate to 40°C. Then add the glucose to the chocolate.
- Pour the hot liquid over the chocolate mix and whisk gently until smooth.
- Finally, add the diced soft unsalted butter and hand blend until the ganache is smooth and emulsified.
- Leave the ganache to cool to 40°C, then pour into rings on top of the set caramel layer to the top. Again refrigerate to set.
- Once the millionaires are completely hard and cold, blowtorch to remove from the ring and dip in the chocolate glaze once to completely cover it.
- Finish with a roche of vanilla whipped cream for the final decoration.
Part 4: Chocolate Glaze
Ingredients
Method- 800g Dulcey Caramelised Chocolate
- 300g Cocoa Butter
- 80g Toasted Nibbed Hazelnuts
- Melt the chocolate and cocoa butter and add the toasted nabbed hazelnuts.
- Cool the mix to 29°C and dip the cold millionaires in the glaze.
- Once set, finish with a roche of vanilla whipped cream.
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