Chocolate Delice With Salted Caramel Recipes

Steps:

• Crème brulee.
• Pre heat oven to 140°C.
• For crème brulee, combine cream, milk and vanilla beans in a saucepan over a medium heat, bring to the boil and remove from heat. Remove vanilla beans from cream mixture and discard.
• Mix egg yolks, whole egg and sugar together, without incorporating too much air.
• Slowly whisk in hot cream and strain. Pour approximately half the mixture into a baking paperlined slice tin to a depth of 6-8mm. Place in a bain marie and bake for 15-20 minutes or until firm and set in the centre.
• Freeze in blast chiller. Cut out two 9cm circles and blast chill until ready to assemble.
• Choco cream.
• For choco cream, pour cream, cocoa, water and sugar into a saucepan over a medium heat and bring to the boil, stirring regularly. Add chocolate and stir until melted.
• Squeeze water from the gelatine leaves, add to warm chocolate mixture and whisk to combine. Sieve and chill over ice, refrigerate until cool.
• Whip cream to soft peaks and gently fold through 400g of choco cream until combined taking care not to knock out too much air. Refrigerate until assembly.
• Biscuit Base.
• For biscuit base, increase oven temperature to 180°C.
• Place flour, butter, sugar and salt in a food processor and process to a fine breadcrumb. Add egg and process until mixture starts to come together. Tip mixture onto a clean chopping board and press into a smooth dough, wrap in cling film and rest for 10 minutes in the fridge.
• Place pastry between two sheets of baking paper and roll out to 2-3mm thick. Cut out 9cm circles and place on a baking paper lined baking tray. Blast chill for 1 minute. Bake for 10 minutes or until golden and allow to cool.
• Chocolate glaze.
• For chocolate glaze, pour cream, glucose and water into a saucepan over a medium heat and bring to the boil. Pour over chocolate and stir until melted and mixture is smooth.
• Salted caramel.
• For salted caramel, make a caramel with sugar and water. Whisk in cream until incorporated. Add butter a few pieces at a time, whisking between each addition and stir in salt. Continue to whisk to a thick glossy sauce.
• White chocolate stripes.
• Spoon the melted chocolate into a piping bag. Keep warm or reheat in a bowl of warm water when ready to use.
• To assemble, place 2 x 10cm cake rings on a baking paper-lined tray. Place cooked biscuit bases in the centre of each cutter and top each with a circle of frozen crème brulee. Pour chocolate cream mixture over each cutter and spread over each stack so that it fills the gaps down the sides and the tops are level. Blast chill until frozen.
• To prepare the delice, place frozen rounds on a cooling rack set over a baking tray and gently remove the moulds using a blowtorch. Pour chocolate glaze generously over each frozen round so that it covers the sides and drizzle with white chocolate in stripes. Arrange toasted almonds around the edges.
• To serve, spoon salted caramel sauce onto a serving plate, sprinkle with salt and top with a delice.

Steps:

• Line bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment.
• Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted. Remove from heat.
• Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot over moderate heat, stirring until sugar is dissolved. Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes. Tilt pan and carefully pour in chocolate mixture (mixture will bubble and steam vigorously). Continue to boil over moderate heat, stirring frequently, until mixture registers 255°F on thermometer, about 15 minutes. Add butter, stirring until completely melted, then immediately pour into lined baking pan (do not scrape any caramel clinging to bottom or side of saucepan). Let caramel stand 10 minutes, then sprinkle evenly with sea salt. Cool completely in pan on a rack, about 2 hours.
• Carefully invert caramel onto a clean, dry cutting board, then peel off parchment. Turn caramel salt side up. Lightly oil blade of a large heavy knife and cut into 1-inch squares.

Steps:

• Prepare chocolate dough: In bowl of an electric mixer, combine the butter, confectioners' sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended.
• Sift flour into dough mixture. Beat on low speed until combined. Press the dough into the bottom and up the sides of a 10-inch tart pan. (You can use a 9-inch pan, but the crust will be thicker and the caramel may take longer to set in step 4.)
• Preheat oven to 350 degrees. Line tart with foil, and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes. Transfer to a wire rack to cool.
• Prepare caramel filling: In a large saucepan, bring sugar, water and corn syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. Remove from the heat. Caramel will continue to cook and darken off of the heat. Carefully but quickly whisk in the butter, cream, creme fraiche and salt until smooth (mixture will bubble up). Pour hot caramel into tart, and allow to cool and set, at least 1 hour.
• Prepare chocolate glaze: Place chocolate in a bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate and whisk until chocolate has melted and mixture is smooth. Pour glaze over tart, tilting tart for even coverage. Refrigerate until tart is set, at least one hour, then sprinkle with a few granules of fleur de sel. Keep refrigerated until serving.