Chocolate crémeux with crunchy nut praline and boozy caramel sauce
- Preparation and cooking time
- Total time
- + setting
- Easy
- Serves 6
Ingredients
- 200g (70% cocoa) dark chocolate finely chopped
- 2 eggs
- 1 tbsp caster sugar
- 150ml double cream
- 150ml whole milk
CRUNCHY NUT PRALINE
- 100g caster sugar
- 20g honey nut corn flakes
- 20g roasted and salted peanuts, roughly chopped
- a large pinch sea salt flakes
CARAMEL SAUCE
- 100ml salted caramel sauce, (we used Joe & Seph's)
- 3 tbsp amaretto
Method
- STEP 1
Put the finely chopped chocolate into a large bowl. Put the eggs and caster sugar into a separate large bowl and whisk until light. Gently heat the cream and milk together in a pan until just under a simmer, then pour over the eggs while whisking. Pour back into the pan and heat gently, stirring constantly until the custard coats the back of a spoon. Pour over the chopped chocolate, leave for 2 minutes then stir until the chocolate is fully melted. Pour into a bowl, cover the surface with clingfilm to stop a skin forming and chill for a few hours until set.
- STEP 2
For the praline, gently heat the sugar in a frying pan, swirling until completely melted. Continue cooking until the caramel reaches the colour of a rusty penny. Pour onto a baking-paper-lined tray so it forms a thin layer, then scatter over the corn flakes, peanuts and salt. Leave to set for an hour or until completely hard. Snap off 1/3 of the praline and whizz in a food processor to fine crumbs. Break the remainder into small shards.
- STEP 3
For the caramel sauce, whisk together the caramel and amaretto.
- STEP 4
To serve, use a warm spoon to scoop large quenelles or curls of crémeux and arrange them on 6 plates. Drizzle with caramel sauce, sprinkle over the praline crumbs and decorate with shards of praline alongside.