A decadent dessert, rich with cream and chocolate making it the perfect indulgent treat.
Serves 6
Prep time: 20 mins, Cooking: 45 mins + chilling
INGREDIENTS
DESSERT BASE
250g dark chocolate, chopped
100g roasted almonds
100g hazelnuts
125g sugar
125g water
WHITE CHOCOLATE MOUSSE
375ml white chocolate
Egg whites from 2 large eggs
15g gelatine
50ml sugar syrup (100g sugar & 100ml water
and dissolve over low heat)
500ml Yeo Valley Organic Double Cream
85g icing sugar
BUTTERSCOTCH SAUCE
125g sugar
125ml water
65g Yeo Valley Organic Unsalted Butter, diced
300ml Yeo Valley Organic Double Cream
TOPPINGS
2 bananas
20g toasted flaked almonds
DESSERT BASE
1 Mix the sugar and water together in a heavy based pan and cook gently until you have a golden caramel. Taking great care, add the nuts continue to cook gently until it is a golden caramel colour. Taking great care, add the nuts and continue to cook gently until the caramel becomes liquid again. Pour the mixture out onto the oiled tray and allow to cool before chopping up finely in a blender.
2 Melt the chocolate in a glass bowl over a pan of boiling water. Add the nut mixture to it and completely coat in chocolate. Pour into a deep-sided mould (remember the mousse is still to go on top) and allow it to set in the fridge.
WHITE CHOCOLATE MOUSSE
1 Whip the cream until thick and keep in the fridge until ready for use. Melt the chocolate as before. Whisk the egg whites to a soft peak, add the icing sugar and continue to beat for 2 minutes. Fold the chocolate into the egg whites.
2 Squeeze the gelatine dry and dissolve in the sugar syrup then gently pour onto the chocolate mixture. Beat for 2 minutes. Gently fold the cream into the chocolate mix.
3 Pour onto the dessert base and set in the fridge for 4 hours.
BUTTERSCOTCH SAUCE
Mix the sugar and water together in a heavy-based pan and cook gently until it forms a golden caramel colour. Taking great care pour on the cream and whisk into the caramel. Whisk in the butter piece by piece until you have a smooth sauce and then remove from the heat.
TO SERVE
Remove the mousse from its mould and cut into wedges. Place a piece in the centre of a plate, slice and arrange the bananas attractively over the top of the mousse. Drizzle the butterscotch sauce over and sprinkle with the sliced almonds.