Fine dining dessert: Deconstructed chocolate bar
This dish comprises many elements here are their recipes:
Marquise:
Base: 100g of biscuit crumbled up, 30g butter and 40g chocolate
Blitz the biscuits to breadcrumbs, melt the butter and chocolate in a pan and then mix in the crumbled biscuits. Line a dish with greaseproof paper, line the paper with an even layer of the base mixture.
Filling: 200g dark chocolate (melted), 2 eggs, 2 egg yolks, 80g honey, 250ml cream (whipped to soft peaks). Combine the eggs, egg yolks and honey over a bain marie, keep whisking until the mixture thickens (until you can with a whisk form a figure of 8 on top of the mix). Add this to the 200g dark chocolate which you've melted, and fold in the whipped cream. Pour this filling onto the set biscuit base.
Topping: 150ml water, 150g caster sugar, 50g cocoa, 125ml cream, 3 leafs of gelatine, 40g dark chocolate
Combine all the ingredients in a pan, heat until all dissolve together, add in the gelatine, pour over the set filling to finish the marquise.
Dehydrated chocolate mousse:
150g dark chocolate (melted), 200g egg whites (approx5), 60g egg yolks, 60g caster sugar.
Melt chocolate, whisk egg whites, add sugar, whisk egg yolks into melted chocolate and then fold in the egg whites. Pour onto a greaseproof lined tray, put the tray either into a plate warmer or a very low oven to dry out.
Caramel peanuts:
Roast 100g of peanuts sprinkled with a little salt, make caramel of 100g sugar and 100g water, pour the caramel onto the roasted peanuts, mix and then spread flat on greaseproof to cool.
Caramel base:
Put 50g of sugar and water into a pan and take to caramel. Carefully pour in 50g of cream and whisk in until absorbed. Take the mixture off the heat and allow to cool. It will thicken.
Mini chocolate cookies:
160g flour, 70g cocoa powder, 1tsp baking powder, pinch of salt, 115g butter softened, 150g caster sugar, 50g light brown sugar and 1 egg.
Beat the butter and sugars together til light. Add egg, fold in dry mix and stir to a dough.
Roll the dough into sausage cylinders in cling film. Roll the dough to the diameter of a pound coin. Wrap in cling film and chill to give the dough structure. Once chilled cut the dough cylinders into pound coin thickness, place on a baking sheet and bake around 180degrees c. Take out whilst still a little under and leave to harden as they cool. Once cool take two of the mini cookies and pipe white ganache filling on to one covering and squeezing down with the other biscuit to make your mini chocolate cookie biscuit.
White chocolate ganache
100ml passion fruit (blend passion fruit filling), 25g unsalted butter, 375g white chocolate.
Heat the passion fruit, melt the chocolate and combine, soften the butter and then whisk into the chocolate mix. Place into a piping bag ready to fill the cookies.
Peanut butter ice cream
700ml whipping cream, 200ml milk, 200g sugar and 100g peanut butter
Scald the cream and milk with the sugar until dissolved. Leave to cool until lukewarm before whisking in the peanut butter. Chill over ice and then churn.
