Page 633 - YC Cooking School

2. In a medium-sized saucepan bring milk to the boil, then remove from the heat and set

aside.
3. Remove the gelatine leaves from the water, squeeze to remove excess water and add
them to the hot milk, stirring to dissolve.
4. Add the chocolate to the hot milk and stir to form a liquid chocolate ganache.
5. Transfer this mixture into a mixing bowl and allow it to cool completely.
6. In the meantime, whip the cold cream to just under soft peaks. Note: Over-whipping
the cream can lead to a grainy texture.
7. Mix in a third of the whipped cream, then fold in the remaining two thirds.
8. Ladle the chocolate mousse into a silicon mould and fill half-way up each cavity.
9. Place the mould into the fridge to chill for 10–15 minutes. The mousse needs to be

firm enough so that the caramel you add at a later stage doesn’t sink to the bottom.
10. Once you’ve piped in the caramel filling and added the salt flakes, fill up the mould
with the remaining chocolate mousse, allowing 3mm to place the crispy base in place.
Then pop into the freezer to harden overnight.

For the caramel filling

1. Bring the cream, vanilla seeds and vanilla extract to the boil. Set aside.
2. Combine the sugar and glucose syrup in a separate saucepan and on medium-heat,

allow it to slowly caramelise.
3. While on the heat, start adding the cream slowly and in stages, taking care not to let it
bubble up over the sides of the saucepan.
4. Add the butter all at once and give it a stir.
5. Once the butter has been worked in and you have a smooth caramel, remove from
the heat and allow to cool completely before adding it to the chocolate mousse as a
filling.

For the crispy base

1. In a mixing bowl, combine the melted chocolate with the crushed corn flakes.
2. Mix until well combined.
3. Spread out the mixture between silicone mats or baking paper and use a rolling pin to
roll out to an even thickness of 3mm.
4. Allow to set in the fridge, then cut to shape using a round cutter. The crispy base
should be cut out to almost the same diameter as the silicone mould shapes, as these
discs form the base of the chocolate mousse domes.

For the milk chocolate glaze

1. Bring the milk, cream and glucose to the boil. Remove from the heat.
2. Add the hydrated gelatine leaves directly to the hot liquid and whisk until well
dissolved.

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