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- 20:00 - Rick Stein and the Japanese Ambassador - Rick Stein and the Japanese Ambassador
- 21:00 - The Great British Bake Off - Puddings
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- Prep time:
- 1 hr 30 min, plus setting and chilling
- Cook time:
- 15 min
If you've got a couple of hours to spare, splash out with a truly decadent, indulgent dessert by Paul Young
Method1. For the praline disc; put the praline paste, milk chocolate and cream in a heatproof bowl. Place the bowl over a pan of barely simmering water and stir until melted and the ingredients are combined. Remove from the heat.
2. Line a 20cm flat dinner plate with plastic wrap. Pour the melted chocolate mixture on top of the wrap and spread out so that it covers the whole plate. Leave to chill for 30 minutes. Once the chocolate has set, use a small 4cm round cutter to stamp out discs; leave on one side.
3. For the chocolate glaze; bring the cream to simmering point over a medium heat before pouring onto the chocolate. Stir, until the chocolate has melted. Beat in the butter and add the glucose. This glaze can be made in advance and warmed over a pan of simmering water when required.
4. For the mousse; dissolve the sugar in the water over a gentle heat and bring the syrup to a boil. If you have a sugar thermometer, cook until the temperature registers 120C. A teaspoon of the syrup should set in a soft ball, when dropped into a jug of cold water.
5. Whisk the egg yolks in a food mixer, and gradually pour on the hot syrup, whisking all the time. Continue whipping the mixture until it becomes mousse-like.
6. Melt 230g of the weighed chocolate in a heatproof bowl, placed over a pan of simmering water. Cool slightly and fold into the mousse mixture.
7. Whip the cream until it resembles soft peaks - quickly fold it into the mousse.
8. Take 8 x 4.5cm diameter metal rings and lay out on a tray, lined with baking parchment. Ideally, the height of each ring should be about 3cm. Using a piping bag, pipe a layer of mousse 1cm thick, into the bottom of the moulds and refrigerate until set - about 10 minutes.
9. After the mousse has set, place a praline disc in the centre of the mould and pipe in more mousse to fill the mould. Level the top with a palette knife and refrigerate for at least 1 hour.
10. Melt the remaining 150g chocolate in the same way as above - this will be used as the base of the mousse.
11. Spread a layer of melted chocolate across the base of each set mousse. Chill, chocolate-side up, for a further 10-15 minutes.
12. Using a lit blow torch, loosen the edges of each mousse away from the metal ring edges. You could also rub a hot, wet cloth around the outside of each ring - it serves the same purpose.
13. Place the de-moulded desserts on a wire rack with a tray underneath.
14. Gently warm the chocolate glaze and pour over each dessert - it's best to use a ladle for this. Refrigerate once again for 10 minutes, or until the glaze has set.
15. Using a palette knife, carefully lift the dessert onto your presentation plate and finish with a small wisp of edible gold leaf and scatter over a couple of fresh red berries, cut into small pieces.
For the praline discs
- 50 g hazelnut praline paste, available from specialist shops
- 200 g milk chocolate, 40% cocoa solids
- 150 ml double cream
For the mousse
- 50 g caster sugar
- 50 ml water
- 4 egg yolks
- 160 g dark chocolate, 70% cocoa solids, chopped
- 300 ml double cream
For the chocolate glaze
- 200 ml double cream
- 380 g dark chocolate, 70% cocoa solids, chopped
- 45 ml glucose syrup
- 20 g soft butter
- 1 sheets edible gold leaf
- soft red berries