Emily Roux and Diego Ferrari, Chef Patrons at Michelin-starred Caractère © Rebecca Dickson
For the Chocolate Brownie
Ingredients
- 200g butter
- 200g Gianduja chocolate
- 175g brown sugar
- 3 eggs
- 1 vanilla pod
- 75g flour
- 30g cacao powder
- 40g toasted hazelnuts
- ¼ tsp baking powder
Method
- Melt the butter and chocolate together.
- Thoroughly whisk together the eggs, sugar, and vanilla,
- Incorporate one into the other, then add the dry ingredients and crushed nuts.
- Bake in a deep tray with parchment paper for 12 minutes at 160°C fan.
- Once completely cooled, cut into small 1.5cm cubes.
For the Homemade Hazelnut Praline
Ingredients
- 300g toasted hazelnuts
- 150g sugar
- 1g salt
Method
- Make a dry caramel.
- Once the right golden-brown colour is achieved, pour it on top of the toasted nuts.
- Once cold, blitz in a thermomixer. Keep mixing until you reach a paste-like consistency.
For the Crunchy Feuillantine
Ingredients
- 70g Hukambi chocolate
- 90g Gianduja chocolate
- 100g feuillantine
- 70g hazelnut praline (50% homemade, from above, and 50% paste)
Method
- Melt the chocolates together, add the pralines, and gently mix in the feuillantine.
- Set into semi-sphere moulds to make little domes.
- Place in freezer.
For the Chocolate Tuile
Ingredients
- 240g egg whites
- 200g flour
- 200g sugar
- 40g melted butter
- 160g neutral oil
- 8g salt
- 3 tsp cacao powder
Method
- Blend all ingredients together in a small blender.
- Leave to cool for a couple of hours before using.
- Spread in the mould of your choice.
- Bake at 170°C fan for 4 to 5 minutes.
For the Chocolate Syphon Mousse
Ingredients
- 350g milk
- 150g of cream
- 12g Prospuma powder
- 150g Millot Valrhona chocolate
Method
- Bring the milk and cream to a boil, and pour over the chocolate.
- Whisk to combine, then add the powder.
- Pour into a syphon and keep hot (water bath).
For the Salted Caramel
Ingredients
- 400g cream
- 100g milk
- 310g glucose
- 4g fleur de sel
- 190g sugar
- 140g butter
- vanilla
Method
- Place the glucose and sugar in a large saucepan and cook until you achieve a blond/dark caramel.
- Bring the cream, milk, and vanilla to a rolling boil.
- Pour the cream over the caramel, gently, stirring continuously.
- Once all homogenised, add in your cubed butter and salt.
- Place in the fridge. Once completely cooled, place in a piping bag.
For the Hazelnut Crème Glacé
Ingredients
- 630g milk
- 20g double cream
- 30g dextrose
- 20g glucose powder
- 5g Profiber Stab 5
- 140g hazelnut paste
- 40g toasted hazelnuts
Method
- Place all the ingredients except the toasted hazelnuts into a large saucepan.
- Gently bring to the boil, stirring continuously.
- Once boiled, place in paco bowls, with the toasted nuts placed evenly throughout. Freeze.
To Serve
Method
- Place some brownie bits and crunchy feuillantine at the base of the plate.
- Add some dollops of salted caramel.
- Top with some hazelnut crème glacé.
- Cover with the chocolate syphon mousse.
- Top with the chocolate tuile.
Above & Featured: Caractère’s chocolate dessert © Lateef Photography
Recipe courtesy of Emily Roux and Diego Ferrari of Michelin-starred Caractère in London.
Caractère
209 Westbourne Park Rd
London W11 1EA
United Kingdom
Web: caractererestaurant.com
Tel: 020 8181 3850
Instagram: @caractere.restaurant