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In-Depth Information
54
54
Chocolate Feuillentine
BUTTERSCOTCH
Boil the cream and remove from the heat.
BUTTERSCOTCH
1½ ounces heavy cream
Use a large heavy bottomed pan as the sugar will boil
over when you add the cream in a smaller pan. Place
enough of the sugar to cover the bottom of the pan.
As the sugar begins to melt stir continuously until it is
completely dissolved. Add a little more sugar and keep
repeating the process until all the sugar is dissolved and
it is caramel in color. Do not leave the pan unattended
at any time. Carefully add the warm cream a little at a
time. Bring back to the boil And then turn off the heat.
Leave to cool.
1½ ounces sugar
MOUSSE/GANACHE
10 ounces heavy cream
16 ounces Valrhona milk
chocolate or 70% dark
chocolate, finely chopped
3½ ounces heavy cream,
semi-whipped
Caramel flavoring, as needed
MOUSSE/GANACHE
Boil the cream. Remove from the heat and add the
chopped chocolate. Mix until smooth. Scale one-third
of the mix into a separate bowl and fold in the semi-
whipped cream. Pipe into individual molds making sure
they are only half-full. Place in the fridge until set. Keep
the remaining two-thirds of the ganache mix warm on
the stovetop and add the caramel flavoring to it.
Use a small scoop or melon baller and scoop out the
center of the set mousse and fill with the butterscotch.
Top the molds with the remaining ganache mix that
you have flavored with caramel. If this has cooled too
