Serves 4
For the base
- 135g Bourbon biscuit – crushed.
- 35g butter.
Line the rings with parchment paper. Spray the inside with non stick spray. Separate biscuits into each ring, and compact down.
For the chocolate cream
- 85g 70% dark choc
- 40g 55 % dark chocolate
- 125g whipping cream
- 55g milk
- 1 tsp vanilla paste
- 45g yolk
- 22.5g caster sugar
- 12.5g unsalted butter
Put the chocolate in a bowl. Put the milk and cream in a saucepan, add vanilla, and bring to the boil.
Whisk the yolks and sugar until light in colour. Add half the boiling mixture to the egg mixture, whisk until smooth, and return to the pan. Over a low heat, stir the mixture and cook until it coats the back of a spoon (around 82 – 84 deg cel). Take the pan off the heat, and pass through a fine sieve, over the bowl of chocolate. Mix until smooth. Gradually add the butter. Put in a piping bag, and pipe into rings. Chill.
For the Mascarpone chantilly
- 120g double cream
- 60g mascarpone
- 18g icing sugar
- 1 tsp vanilla paste
- Pinch of maldon sea salt
Combine all ingredients in a mixing bowl and whip until stiff peak.
For the Salted caramel
- 90g whipping cream
- 1x tsp vanilla paste
- 90g caster sugar
- 75g unsalted butter
- Large pinch of Maldon sea salt
Heat a heavy based saucepan. When it is hot, add the sugar, and cook until it is an amber caramel. Gradually add the cream to the caramel, and then the salt and vanilla paste. Mix well and then take off the heat. Add the butter, cube by cube. Allow to cool in the fridge.
