BROWNIE:

(makes 1 gastro tray)

Place 400g butter and 670g sugar in kitchen aid and whisk well until soft peak.

Add 7 eggs (1 at a time) to the mix.

Then add 147g cocoa powder and 295g flour.

Now fold in 340g choc buttons.

 Place in 1 baking paper lined greased gastro tray on cook in pre heated oven at 180ºC for 16minutes. (do not overcook)

Set aside to cool down.

 

DARK CHOCOLATE MOUSSE:

Place 4 egg whites in a bowl & whisk until soft peak form.

Add 100g caster sugar & whisk until stiff peaks form.

 Place 200g chocolate in a heatproof bowl over a saucepan of simmering water & stir until chocolate is melted & smooth.

 Add 50ml cream & 4 egg yolks and whisk well to combine.

Whisk 200ml cream in a separate bowl until soft peak form.

Fold the chocolate & egg white mix together to combine.

Put mix in piping bags in the fridge for 2-3 hrs until set

 

BUTTERSCOTCH SAUCE:

 In a pan add 500g Butter, 500g Golden syrup, 500g brown sugar, 1 vanilla pod and Simmer for 5min.

Add 20ml lemon juice, remove vanilla pod.

Add double 750ml cream & simmer 

 

PREP CHOC FEST:

1cm/30g Brownie disk in bottom of metal ring & pipe choc mousse around inside of ring, set in the fridge.

 

SERVE:

Push out the choc fest on center of plate.

Top with butterscotch & roasted salt hazelnuts.

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