Shortbread - (Makes 12 shortbreads)
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
200g brown sugar
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.
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Taylor Pro Waterproof Digital Dual 14Kg Scale
MasterClass Non-Stick 35cm x 25cm Baking Tray
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