Chocolate temptation

This dessert is composed of many different elements and they all come together in one amazing bite. It's a play of textures, different chocolates and sweet and salty combinations.

I made my own almond praline paste, it's thick and sweet but a little bitter. It has a full-on almond flavor and it goes perfectly with chocolate. It's not hard to make and it can be used in different desserts or just smeared on bread.

The paste went in the center of my dark chocolate mousse. The mousse is light and very intense. The chocolate mousse sits on top of a gooey blondie. Blondie is a version of brownie except it uses white chocolate, hence the name.

I absolutely adore blondies. They are soft and very rich, the perfect comfort food.
For a textural element, I made a simple sesame shards, they are basically made from caramel and sesame seeds. Very easy to make and delicious.

To make the dessert a little more grown-up I made a whiskey jelly. I'm not a big whiskey drinker, but the jelly was very tasty. I was concerned about the taste and whether it would still have the whiskey punch. I must say it retained the flavor and aroma really well. I will definitely incorporate it in more desserts in the future. You can also use the same recipe for different types of alcohol.

   Chocolate temptation

(Makes 8)

Time:
Preparation: 2 hours
Cooking: 40min
Baking: 22-25min
Setting: overnight

For the praline paste:

• 120g almonds (chopped)
• 100g white granulated sugar
• 1 tablespoon water
• 2 tablespoons vegetable oil
• salt

For the chocolate mousse:

• 135g dark chocolate (chopped)
• 65g egg yolks
• 25g white granulated sugar
• 150g milk
• 165g heavy cream
• 3g gelatin

For the blondies:

• 165g butter (cubbed)
• 75g almonds (chopped)
• 225g all-purpose flour
• 1 teaspoon baking powder
• salt
• 175g brown sugar
• 50g muscovado sugar
• 2 eggs 
• 1 teaspoon vanilla extract
• 170g white chocolate (chopped)

For the whiskey jelly:

• 4g gelatin
• 30g white granulated sugar
• 62g whiskey
• 62g water

For the sesame shards:

• 100g white granulated sugar
• 50g sesame seeds

For the chocolate glaze:

• 225g white granulated sugar
• 75g cocoa powder
• 140g water
• 150g heavy cream
• 7g gelatin
• salt to taste

Making the praline paste:

Prepare a baking sheet with a parchment paper or silpat. 

Heat the sugar in a small sauce pan until it gets dark amber then add the chopped almonds. Stir the almonds until completely covered in caramel. Pour the extremely hot almonds and caramel on the prepared baking dish and set aside to cool completely.

 Break the praline in small chunks and place in a food processor.

Process the praline until it starts to get wet, the oils from the almonds will start to leak and the praline will became a paste. Add a tablespoon of oil at the time and keep blitzing until you have a paste.

Pipe the paste into 2mm hemisphere silicon molds and place in the freezer until set. The paste will not freeze completely, but if will be firm enough to handle.

Making the chocolate mousse:

Place the gelatin sheets in cold water and set aside. Chop the chocolate in small pieces and place it in the heat-proof bowl.

Pour the milk in a small pot and brig it to the boil. Meanwhile beat the egg yolks and sugar until combined. Pour hot milk over the egg yolks and whisk all the time to prevent the eggs to cook. Put the mixture back in the pot and cook over medium heat until 80°C (176°F). Take off the heat and squeeze the gelatin sheets and add them to the mixture. Mix until the gelatin melts and pour the mixture through a sieve over the bowl of with the chocolate. Wait 2 minutes then stir until all the chocolate is melted and the mixture does not have any lumps. Let the mixture to cool to room temperature.

Whip the whipping creme to soft peaks, add 1/3 of the cream to the cooled chocolate mixture and fold to combine. 

Pour the chocolate mixture back in the whipped cream and fold to combine. Pour the mixture in a piping bag.

Pipe the mousse into silicon molds halfway up. Take the frozen praline paste and insert into molds. Top with remaining mousse and place in the freezer until completely solid.

Making the whiskey jelly:

Soak gelatin in cold water.

Pour water and sugar in a small sauce pan and heat until the sugar melts and the mixture gets hot. Take off the heat and stir in whiskey. 

Add soaked gelatin and stir to dissolve. Pour in a plastic container and place in the fridge to set.

Making the blondie:

Place butter in a pan and place on medium heat. Cook butter until it turns golden and starts smelling of roasted nuts. Take off the heat and set aside to cool completely.

Preheat oven to 200°C (400°F)

Put all the dry ingredients together (flour, baking powder, salt, nuts and white chocolate) in a large bowl. In another bowl combine eggs, sugars, vanilla extract and the melted butter. Pour the wet mixture over the dry ingredients and stir to combine.

Spread the batter in a 20x20cm baking mold, place in the oven and bake for 22-25 minutes. 

They must still be fudgy when done baking. Unmold and set aside to cool completely. Cut out small circular shapes and store in a plastic container.

Making the sesame shards:

Pour sugar in a small sauce pan and place on medium heat. Cook until amber, add sesame seeds and stir to combine. Pour the mixture on a parchment paper lined baking tray. 

Take another parchment paper and place on top of the hot mixture. Using a rolling pin, roll the mixture until very thin. Once cool, brake in pieces and store in a plastic container.

Making the chocolate glaze:

Soak gelatin in water.

Pour water and cream in a small pot, add sugar and cocoa powder and stir. Cook the mixture for 10 minuets until thickened. 

Set aside for 10 minutes to cool. Add soaked gelatin and stir to combine. Set aside to cool completely and to thicken.

Pour the glaze in a measuring jug and set aside until ready to glaze.

Assembly:

Unmold chocolate mousse. Place it on a wire rack over a large bowl. Por the chocolate glaze over. Gently tap the wire rack to remove excess glaze. Wait 2 minuets for the glaze to set. 

Place blondie on the plate and put glazed mousse on top. Arrange other elements as you wish. I served two chocolate squares and one blondie per dessert.