| Chocolate Delice with Salted Caramel |

Crme Brulee
Ingredients:
1. 375g Thickened Cream
2. 135g Milk
3. 1 Vanilla Pod, cut in half and seeds scraped out)
4. 7 Egg Yolks
5. 1 Whole Egg
6. 60g Caster Sugar

Methods:
1. Preheat oven to 140C.
2. Bring cream, milk and vanilla pod to boil.
3. Whisk eggs and sugar together.
4. Remove the vanilla pods from the cream mixture and slowly whisk into the egg and sugar
mixture. (Add cream a little at a time otherwise the eggs will scramble)
5. Strain the crme brulee into a shallow pan with non-stick baking paper. (The pan should not
be deeper than 1cm)
6. Bake in a water bath (Smaller pan inside a larger pan) for 30-40minutes or until firm and
cooked in the centre.
7. Once cooked, chill immediately in freezer.
8. Once frozen, cut out into desired disc shape with cookie cutters and put back in the freeze
until ready to use.


Choco Cream (1)
Ingredients:
1. 190g Thickened Cream
2. 190g Water
3. 150g Caster Sugar
4. 60g Dark Cocoa Powder
5. 125g Dark Chocolate (64%-70%), break into pieces
6. 15g Leaf Gelatine

Methods:
1. In a heavy sauce pan, bring cream, water, sugar and cocoa powder to simmer, stirring
regularly.
2. Soak gelatine in cold water until it has softened. (Ensure that the water is cold otherwise it
will melt and will be unable to use it)
3. Add dark chocolate and bring back to simmer and stir till melted.
4. Remove chocolate mixture off heat and whisk in softened gelatine.
5. Sieve mixture into a bowl and place in a bigger bowl full of ice water in the fridge and let the
gelatine set. (Put cling wrap over the mixture to prevent hard skin forming on top of the
mixture.)







Biscuit Base
Ingredients:
1. 250g Plain Flour
2. 150g Unsalted Butter
3. 100g Caster Sugara
4. 1g Salt
5. 1 Egg

Methods:
1. Preheat oven to 180C.
2. Process flour, sugar, butter and salt in a food processor until the mixture resemble dry
bread crumbs.
3. Add the egg and process further until the mixture starts to come together.
4. Transfer to a clean work bench and knead for a few minutes until it forms a nice ball.
5. Wrap with plastic and rest in the fridge for 10minutes.
6. Roll out pastry with rolling pin to 2-3mm thickness. Cut into desired disc shape with the
same cookie cutter used for the crme brulee.
7. Place on a baking tray and lined with baking paper, bake for 5minutes until golded and set
aside.







Choco Cream (2)
Ingredients:
1. 400g Choco Cream (Made as above)
2. 350g Whipped Thickened Cream

Methods:
Before starting, ensure that the Choco Cream (1) have set in the fridge. It should be thick
enough that the bowl can be turned upside down.
1. Whip the thickened cream till soft peaks form.
2. Gently use a spatula to fold in the Choco Cream (1) until all is combined. (Dont mix too hard
as it will knock out all of the air)















Salted Caramel Sauce
Ingredients:
1. 250g Caster Sugar
2. 25g Water
3. 150ml Thickened Cream
4. 150g Unsalted Butter, cut into pieces
5. Maldon salt to taste

Methods:
1. In a heavy saucepan, put sugar and water and heat gently, stirring till all the sugar has
dissolved.
2. Raise the heat without stirring the mixture till sugar mix becomes a rich deep golden brown.
(Do not heat till too dark or it will turn bitter)
3. Once sugar have become deep rich brown, take it off heat and pour in thickened cream and
whisk till mixture is completely combined.
4. After cream s incorporated into the sugar, slowly whisk in the butter a few piece at a time,
and start missing salt at a time and taste till it is at a comfortable saltiness.




Chocolate Glaze
Ingredients:
1. 340g Dark Chocolate (64%-70%), chopped
2. 230g Thickened Cream
3. 165g Light Corn Syrup or Glucose Syrup as substitution

Methods:
1. Bring cream and corn syrup to boil and pour over chocolate.
2. Stir till a thick consistency is reached. (You may add a bit of water at a time to thin the
mixture out, so that when you spread over the prepared delice it will drip and cover all
parts.


Assembling
Methods:
1. Place the cooked biscuit base at the centre of the cake ring and on top place the frozen
crme brulee.
2. Spread the choco cream on top of the stack of biscuit and brulee, making sure that they
stay in the centre of the ring.
3. Place the rings in the freezer to set.
4. After setting, remove cake ring and glaze the mousse.
5. Drizzle white chocolate (150g of white chocolate melted) using a piping bag.
6. Decorate with toasted almonds (75g almonds flakes) before the glaze set.
7. Spoon caramel sauce onto a plate and place the delice over the caramel sauce. VIOLA!