About the Recipe
An indulgent and textural dessert of chocolate, coffee, caramel and hazelnuts

Ingredients
For the fondant
300g dark chocolate
50g cocoa powder
50g butter
3 eggs
3 egg yolks
50g caster sugar
3tbsp water
350ml double cream
For the coffee mouse
150ml double cream
75ml full fat milk
3tsp instant coffee powder
75g caster sugar
125ml espresso
75g egg yolk
1.5 gelatine leaves, soaked in cold water
150ml semi whipped cream
For the caramelised white chocolate
150g of white chocolate
For the chocolate crumb
75g unsalted butter
50g demerara sugar
25g caster sugar
15g cocoa powder
25g ground almonds
55g plain flour
For the salted caramel
100g caster sugar
100g cream
Maldon salt
Extra
100g freshly toasted and crushed hazelnuts.
Preparation
Step 1 - The Fondant
Melt the chocolate, butter and cocoa power in a cling filmed bowl set over simmering water. Whisk the eggs and yolks to a sabayon and heat the sugar and the water to 118 degrees. For the syrup into the eggs whilst continuing to whisk and continue whisking until cool. Fold the sabayon into the chocolate mixture and finally stir in the cream. Set in cling filmed mouse rings. Makes eight portions.
Step 2 - The Coffee Mouse
Heat the milk, double cream and espresso to a simmer, meanwhile whisk the instant coffee, egg yolks and sugar to a sabayon. Pour the warm dairy onto the sabyone and whisk together, then return to the heat and cook gently until the mixture coats the back of a spoon. Remove from the heat and stir in the gelatine, then pass through a chinois and refrigerate in a metal bowl. Once it has set (around 1 hour) then whisk it to remove the lumps and fold in the whipped cream. Transfer to a piping bag and chill again.
Step 3 - The Caramelised White Chocolate
Heat a tray of white chocolate collets at 130 degrees, full fan for 20 minutes. Turn a mixture over with a spatula and continue cooking until you reach desired colour. Allow to cool and break into small pieces.
Step 4 - The Chocolate Crumb
Beat the butter and sugars until pale and cream, then add the cocoa powder and ground almonds and beat for 30 seconds. Mix in the flour until it forms a crumble. Turn out onto a baking sheet, break up any large pieces and place in an oven pre heated to 170 degrees. bake for 25 minutes, or until firm to the touch, then remove from the oven and set aside to cool. Blend to fine crumbs.
Step 5 - The Salted Caramel
Cook the sugar to a dark caramel and gentle stir in the cream. Continue boiling until it reaches a caramel colour and is smooth in appearance. Season with salt and allow to cool.
Step 6 - Assembly
Remove the cling film from the chocolate fondant and place smooth side up on a plate. Run a blow torch around the outside of the ring and gently lift the mould away. Pipe the coffee mouse in 3 neat dollops. Spoon the caramel sauce into the gaps and use a tea spoon to add the chocolate crumble, caramelised white chocolate and crushed hazelnuts.