Serves 4  



Shortbread - (Makes 12 shortbreads)

250g butter

125g caster sugar

1 Egg, separate the egg white and egg yolk- use both

250g plain flour

150g dark chocolate chips

1 tbsp sea salt 


Salted Caramel

200g brown sugar

50g butter

75ml double cream

20g sea salt flakes

150ml double cream 



100ml double cream

150g dark chocolate



Blend the butter and sugar in a mixing bowl until light and fluffy. 

Add the egg yolk and mix.

Sieve in the flour and add the chocolate chunks.

Mix the dough together until it forms a crumbly texture, then turn out onto a clean work surface to roll into a log. 

Brush the dough with the remaining egg white and sprinkle with brown sugar. 

Place the shortbread into the fridge to rest and firm up for 1 hour, then cut into 2cm thick slices and place on a non-stick baking tray. 

Bake in a preheated oven 160c for 12-15 minutes. 


To make the caramel:

Place the brown sugar into a large shallow non-stick pan with salt. 

Gently melt the sugar, then add the cream and turn up the heat to a bubble and help the sugar dissolve into a caramel. 

Once all the sugar has dissolved, leave to cool for 5 minutes, then stir in the butter. 

When cooled pour into a preserving jar and keep in the fridge. 

Whip the double cream for the mousse and fold in a few tablespoons of the Carmel. 

Place the double cream onto a medium heat and bring to a gentle boil. 

Add the chunks of dark chocolate and stir until melted.

To make the dessert, crumble a shortbread biscuit into each glass. 

Add a little of the remaining caramel and top with the caramel cream and melted dark chocolate ganache. 

Sprinkle the desserts with a few bits of crumbled up shortbread and place in the fridge to set for 1 hour before serving. 




Products Used:

Maxwell & Williams Vino Set of 6 400ml Stemless White Wine Glasses

MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug

Colourworks Brights Navy Silicone-Headed Kitchen Spoon with Long Handle

Taylor Pro Waterproof Digital Dual 14Kg Scale

MasterClass Non-Stick 35cm x 25cm Baking Tray

Home Made Glass 500ml Preserving Jar

MasterClass 31cm Aerating Ball Whisk

MasterClass Shallow 4 Litre Casserole Dish with Lid - Ombre Grey