THE most luxurious dessert. Can be used as a standalone dessert, or can be used to fill a cake instead of buttercream. Tip - if you really want some theatre at the dinner table - heat your spoon for some seriously satisfying quinnells!
For the cremeux:
- 4 Eggs
- 300g Whole Milk
- 300ml double cream
- 30g Sugar
- Pinch of salt
- 400g dark chocolate
- 1 tsp Bart Chilli Powder
For the brittle:
- 200g caster sugar
- 100g roasted salted peanuts
- 2 tsp Bart Chilli Flakes
- Over a bain-marie, whisk together the eggs, sugar, milk and cream over a bain-marie until it reaches 75C.
- Remove from the heat, add the chocolate and chilli powder and whisk until completely melted and smooth.
- Cover in clingfilm and chill for 6 hours or ideally overnight.
- For the brittle, melt the sugar in a medium frying pan over a medium heat for 4-5 mins until caramelised. Don’t stir, as this causes the sugar to crystallise – instead, tilt the pan slowly so the sugar melts evenly.
- Pour onto a lined baking tray. Quickly scatter with the nuts and chilli flakes, and set aside for it to cool.
- When ready to eat, smash up the brittle with a rolling pin. Quinnell the cremeux with a hot spoon and top.