Chocolate Aero Dessert Recipe with Salted Caramel

Chocolate aero with dark chocolate mousse and salted caramel

Dessert
challenging
10
1 hour 30 minutes, plus churning, setting and smoking time

PT1H30M

An elaborate take on a childhood-favourite chocolate bar, this chocolate dessert from chef Matt Worswick has balance from a rich chocolate mousse with a crunchy biscuit base, cooling yoghurt and a hit of salted caramel .

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Ingredients

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Metric

Imperial

Yoghurt sorbet

1 lime, juiced
200ml of yoghurt
300ml of stock syrup
1g of malic acid

Smoked yoghurt

100g of Greek yoghurt
75g of double cream
100g of milk
1g of agar agar
juice of half a lemon, or to taste

Biscuit base

250g of digestive biscuits
50g of dark chocolate, melted

Dark chocolate mousse

150g of dark chocolate
2 eggs
155g of sugar
40ml of water
150ml of double cream
100ml of milk

Aero

500g of dark chocolate
140ml of vegetable oil

Tuile

100g of Isomalt sugar
100g of trimoline
100g of dark chocolate, chopped

Salted caramel

250g of sugar
50ml of water
250ml of double cream
50g of butter
1 tsp sea salt

Garnish

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Espuma gun
Vacuum bag and machine
Cold-smoker

Start with the yoghurt elements. For the sorbet, mix all the ingredients together and churn in an ice cream machine until frozen

1 lime, juiced
200ml of yoghurt
300ml of stock syrup
1g of malic acid

For the smoked yoghurt, place the Greek yoghurt in a muslin cloth, wrap up and place in the cold-smoker. Smoke for 3 hours on a low temperature, then chill in the fridge

100g of Greek yoghurt

Heat the milk and double cream together over a medium heat until reduced by half. Add in the chilled smoked yoghurt and heat through. When it reaches 72°C, mix in the agar and allow to set

75g of double cream
100g of milk
1g of agar agar

Blitz the set mixture in food processor until smooth, then season with the lemon juice to taste

juice of half a lemon, or to taste

Make the biscuit base by blending the digestives with the melted chocolate in a food processor until it resembles breadcrumbs

250g of digestive biscuits
50g of dark chocolate, melted

Press the biscuit crumbs down firmly into the base of a tin or mould with a removable base (approx. 20cm x 5cm)

For the mousse, make a sabayon by whisking the egg, water and sugar in a bowl over simmering water (bain marie) until thickened. Remove from the heat and continue to whisk (in a standing mixer) until room temperature

2 eggs
40ml of water
155g of sugar

Melt the dark chocolate in another bain marie, then pour on to the sabayon mixture

150g of dark chocolate

In a separate bowl, lightly whip the cream and milk together, then whisk half of this into the chocolate mixture. Gently fold the remaining half of the cream in until fully combined

150ml of double cream
100ml of milk

Pour this mixture into the tin or mould over the chocolate biscuit base, then chill in the fridge for at least an hour, or until ready to serve

To make the aero, melt the chocolate in a bain marie then stir in the vegetable oil. Place in a gas canister or espuma gun with 2 charges and siphon the foam into a plastic container (5cm deep)

500g of dark chocolate
140ml of vegetable oil

Vacuum the container so that the air is pulled out of the chocolate, creating bubbles. Stop when the desired texture is achieved, then leave for the top to set

Make a decorative tuile by melting the Isomalt sugar and trimoline together to make a caramel, then add the chocolate and allow to cool slightly before pulling and stretching pieces into thin tuiles. Place on a flat surface or greaseproof paper to set completely

100g of Isomalt sugar
100g of trimoline
100g of dark chocolate, chopped

For the salted caramel, boil the sugar and water together in a pan to make a caramel. Slowly add the cream and bring back to the boil. Add the salt and whisk in the butter until smooth

250g of sugar
50ml of water
250ml of double cream
1 tsp sea salt
50g of butter

When ready to serve, remove the mousse from the fridge and carefully unmould. Cut into small cubes and add 3 to each plate. Cut the aero in small pieces and add a few to the plate along with the decorative tuiles

Dot some of the smoked yoghurt and salted caramel on to the plate, and add a quenelle of the frozen sorbet. Sprinkle over some freeze-dried yoghurt and mint cress to garnish, if liked

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Matt Worswick

Matt Worswick has worked his way through some of the UK’s best restaurants, earning a Michelin star by the age of twenty-six. He now cooks bold, hearty plates with fantastic flavour at The Latymer in Surrey.