Chocolate Mousse
Roughly chop both the dark and milk chocolate into small pieces and melt over a Bain Marie in a metal bowl.
Dice the softened butter into small cubes and add to the melted chocolate.
When the butter is completely incorporated, add the egg yolks and mix. The mixture will become thick and shiny. Millionaire Shortbread For Shortbread Crumble:
Grease and line a rectangular deep sided tray.
Sieve the dry ingredients together into a large bowl.
Add the softened butter, diced into small cubes, and the vanilla extract and rub mixture together until a breadcrumb consistency is reached.
Tip onto a baking tray and cook at 160C for 15-20 minutes until golden, breaking up halfway through cooking to help retain the crumbly consistency. Remove from oven and cool. When cool, place in a bowl, melt a knob of butter and add to the crumble mixture. Mix through then use this mix to make a crumble layer approx. ½ cm thick in the base of the tin, making sure to pack it firmly into the base. Refrigerate for 20minutes to set. For Caramel:
While the base is setting, place all the caramel ingredients apart from the salt into a heavy based saucepan.
Place over a medium heat and stir continuously to prevent mixture from burning. Bring to the boil.
Continue stirring for 5-10 minutes while the caramel boils, taking care not to let it stick. Once the mixtures has thickened and become golden remove from the heat and stir in the salt, then pour over the shortbread crumble base.
Return to the fridge and leave to set for 4-6 hours. For Topping:
When caramel is set in the tray, melt the dark chocolate over a bain Marie and then pour over the caramel to coat completely. Return to the fridge to set. For Brownie:
Cream the butter and muscovado sugar together.
Melt the chocolate over and bain Marie and then add the egg yolks. Mix together until the chocolate become thick and shiny, then pour into the creamed butter and sugar and fold in. Sieve all the dry ingredients together and then gradually fold these into the mixture.
Line a shallow rectangular baking tin with baking parchment and spread the mixture evenly in the tin. Bake for 25-30 minutes at 170C. The brownies should be gooey but not soft in the middle.
Chill in the fridge until cold (1-2 hours). Remove the brownie from the baking tin and lay between 2 sheets of greaseproof paper. Then using a rolling pin, flatten the brownie to about 1.5 cm thick.
Line a loaf tin (approx. 10cm x 24cm x 10cm high) with a layer of Clingfilm and then a layer of greaseproof, making sure to leave enough overhang to cover the topof the parfait as well.
Cut the rolled brownie to fit snugly in the base of the loaf tin. Press into the base and fill any gaps with the trimmings. Spread a thin layer of jam over the brownie base and set aside.
For Parfait:
Whisk the egg yolks to a creamy colour. Set aside.
Please the sugar and water into a heavy based saucepan. Bring to 118C (‘soft ball’ on a sugar thermometer). The pour the syrup over the egg yolks whist continuously whisking. This will result in the yolks almost doubling in volume. Whisk for a further 3- 5 minutes. Then whisk in the jam and peanut butter until fully incorporated in to the mixture. In a separate bowl, whip the cream and then gently fold into the egg yolk mix until no streaks are visible.
Pour on top of the brownie base, level and then carefully fold over the greaseproofand Clingfilm to cover the top to seal.
Place in the freezer and leave to set for 24 hours.
Salted Carame
l Place the sugar and water into a heavy based saucepan and place on a moderate heat until a golden caramel is formed. Pour the cream a little at a time into the caramel, stirring vigorously with a whisk (Be careful as the cream will cause the caramel to bubble and steam)
When all the cream is incorporated, remove from the heat and add the butter and salt, stirring until completely dissolved into the caramel. Leave to cool and store in a container. Grue Tuiles Mix the sugar and pectin together
Place the butter, milk and liquid glucose in a pan and bring to the boil.
Add the sugar and pectin mix to the liquid and boil gently for another 2 minutes. Remove from the heat, add the grue and pour onto a silicone mat to cool.
Once completely cooled, roll into small balls, approx. 1cm in diameter.
Place on a lined baking tray and bake for 10 minutes at 160C. The ball will melt and flatten into a circular tuile. Peanut Brittle Place the peanuts on a baking tray and roast at 180C for 5 minutes. Add salt and leave to cool.
Make a caramel by placing the sugar and water in a heavy based pan and boiling over a moderate heat until golden.
Add the peanuts to the caramel and pour onto a baking tray lined with a silicone mat. Leave to cool completely.
When cold and hardened break up into manageable piece and blitz to a powder in a food processor.
Use this to make tuiles, by spreading a layer of the peanut brittle powder about 0.5mm?? thick onto a silicone mat and bake for 5 minutes at 160C.
As soon as it is out of the oven cut into rectangles approx. 1cm x 5cm. If it starts to harden, melt again by returning to the oven for 2minues. Separate the pieces and cool. Store in an airtight container. Chocolate Sprinkles Grate the chocolates and store separately. Use sparingly to garnish the chocolate mousse quenelle. Chocolate Sauce Melt over a Bain Marie then add a few drops of water to loosen. Use a brush to paint a stripe on each plate.