Thursday, 10 November 2016

White Chocolate and Salted Caramel Gold Heart Recipe

white chocolate and hazelnut mousse gold heart
This masterpiece is a white chocolate and hazelnut mousse with a sticky salted caramel centre, encased in an elegant gold chocolate heart. Follow the recipe below for pure chocolate and salted caramel heaven.

Ingredients:
  • 2 sheets leaf gelatine
  • 400g/14oz good quality white chocolate, cut into small pieces
  • 568ml/1 pint double cream
  • 3 free-range eggs whites
  • 300g/10½oz chopped hazelnuts
  • 1/2 cup heavy cream
  • 6 oz (1 cup) chopped bittersweet chocolate
  • 1/2 tsp vanilla
  • 2 lbs chocolate candy coating or tempered semi-sweet chocolate
  • Heart-shaped candy mold
  • Gold luster dust
  • Small, clean paint brush  
  • 1 cup (200g) granulated sugar
  • 6 Tablespoons (90g) salted butter, cut up into 6 pieces
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon salt

Method:
  1. First create the mousse. Place the gelatine in a bowl of water and set aside to soften. Then place the chocolate in a glass bowl and melt in the microwave for about two minutes, stirring from time to time until the chocolate is thoroughly melted and smooth. Allow to cool. Gently heat 100ml of the cream in a saucepan. Remove the pan from the heat, squeeze the water from the gelatine, then stir it into the cream until completely dissolved. Set aside in the fridge. Whisk the egg whites until stiff peaks form when the whisk is removed. Whisk the other part of the cream until stiff peaks form when the whisk is removed. Then fold in the melted chocolate with a spoon. Add the gelatine and cream mixture and mix until well combined. Fold in the egg whites then cover the bowl with clingfilm and chill in the fridge for 1-2 hours. Finely chop the hazelnuts add add to the mousse.
  2. Prepare the salted caramel. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber coloured liquid as you continue to stir. Be careful not to burn.Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.Stir the butter into the caramel until it is completely melted, about 2-3 minutes. Add salt.
  3. Next prepare the ganache. Place the chopped bittersweet chocolate in a medium bowl, and set aside. Pour the heavy cream into a small saucepan and allow to simmer. Once the cream is near boiling, pour the hot cream over the chopped chocolate and let it sit for one minute to soften the chocolate. Gently whisk the cream and chocolate together until they're a smooth, homogenous mixture. Go ahead and add the vanilla extract and stir to blend. Press cling wrap to the top of the ganache and let it sit at room temperature to cool. It is ready to use when it is no longer warm at all, but still fairly fluid.While you wait for the ganache to cool, prepare the mold. Melt the candy coating, or take the tempered chocolate, and spoon some into each cavity in the mold, so that the cavities are entirely filled. Wait about a minute, then flip the mold upside down over a piece of waxed paper or parchment paper. The excess chocolate will drip down onto the paper. Swirl it slightly to encourage the chocolate to drip down. The chocolate on the paper can later be scraped off and re-melted to be used again.Take a chef's knife, an offset spatula, or a bench scraper, and run it across the top of the mold, removing any excess chocolate from the top. Take a small, clean paintbrush that has only been used for food, and dip it in the gold luster dust.

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