Former MasterChef: The Professional winner Laurence Henry shares a luxurious lockdown dessert recipe for you to try at home
Millionaire’s chocolate delice
For the base:
100g white chocolate | 25g butter | 65g praline paste (or hazelnut spread) | 90g crushed biscuits
For the chocolate delice:
200g chocolate | 90g sugar | 3 egg yolk | 50g milk | 350g cream | Pinch sea salt
For the caramel sauce:
120g butter | 120g brown sugar | 120g double cream | 1 tsp sea salt
For the biscuit base, melt the white chocolate, butter and praline paste together. Crush biscuits to a fine crumb and fold into the chocolate mix, then roll out between baking parchment around 3mm thick.
For the delice, whisk the egg yolks until they double in volume and are light and fluffy. Put the sugar in a saucepan and cover with a little water, heat until it reaches 118C. Carefully pour over the egg yolks, whisking at the same time – use a stand mixer or enlist some help for this part! Gently heat the cream to around 80C and pour over the chocolate. Mix until all the chocolate has melted and is lovely and smooth. Carefully fold in the egg yolk mixture and mix until smooth. Cut the base out with a ring cutter (or build the desserts in small bowls if you don’t have), pour in the chocolate mixture to just below the top of the ring (or to your desired quantity), and refrigerate for an hour or so until set.
For the caramel sauce, gently heat the sugar in a dry pan, then once melted whisk in your butter, followed by the cream. The mixture will seize and go hard but don’t worry, it will all melt down to form a smooth caramel sauce. Sieve to remove any small bits of sugar and cool in the fridge.
To serve, carefully release the chocolate delice from the ring mould. Spoon over the caramel sauce and roughly chop some of the leftover base to garnish the top of the delice. Delicious!
