George Jardine’s chocolate and hazelnut royaltine Recipe

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@eatout_southafrica

George Jardine’s chocolate and hazelnut royaltine

Fresh from chef George Jardine’s brand-new cookbook, 'Jardine: Cooking with an accent', this recipe is best served with fresh berries and vanilla or white chocolate ice cream. “There a few steps to making this recipe, but if you are organised and have everything ready, it is straightforward. Temperature is the key to success so make sure the chocolate is not too hot when you fold in the cream. For years at Jardine we could not get Fueilletine (crispy biscuit) in South Africa, so we used crushed Frosties, which was a good alternative.”

Serves: 4

chocolate

chocolate mousse

George Jardine

Jordan

Ingredients

For the base:

40 g butter

100 g milk chocolate

120 g praline

120 g Fueilletine

For the mousse:

120 g of 70% dark chocolate

120 g of 46% milk chocolate

120 g praline

280 g cream

200 g whipped cream

Dark Chocolate Glaze

150 g sugar

300 g water

66 g of 100% cocoa powder

138 g cream

4 gelatin leaves

Method

To make the base:
Line the container or cake tin with greaseproof paper. Melt the butter, chocolate and praline, then fold in the Fueilletine – do not let this mixture get cold. Cover the base of your tin with the mixture as evenly and thinly as possible. Once it is in the container, you can put it in the fridge to set.

To make the mousse:
Place the chocolate and praline in a large bowl. Scald the cream (bring to the boil) and pour it over the chocolate and praline to melt them. The chocolate should be a nice temperature to fold in the whipped cream (it should be less than body temperature). Do not overwork it – fold it just until it is completely incorporated. Pour this mix over the crispy base and place in the fridge to set.

Place all ingredients, apart from the gelatin, into a pot and bring to the boil. Remove from the heat and add the soaked gelatin. Leave this to cool. Then pour a thin layer over the mousse. Refrigerate until completely set, remove from the mould and divide into portions.

Extract from Jardine: cooking with an accent by George Jardine, published by Russel Wasserfall Food, an imprint of Jacana.