A must-have for family meals, Dominique Lory’s and his pastry Chef Sandro Micheli chocolate moelleux is perfect way to end your Easter menu on a delicate, chocolatey and sticky sweet note...with an oozing centre and a crisp outside, this is comfort food at its best!
Cream the butter (mix the butter using a flat beater to make it creamy and slightly more pliable than regular butter) and add the icing sugar, dry ingredients, and egg yolks in that order. Roll out for 2 mins, refrigerate, and cut into 10 cm rounds. Bake at 160 °C for 6-10 minutes and leave to cool.
Making the feuillantine:
Melt the chocolate with the praline in a water bath and add the feuillantine. Spread the mixture as thinly as possible – around 2 mm thick – on a sheet of greaseproof paper, lay another sheet over the top and transfer to the freezer. Cut into 10 cm rounds when firm.
Melt the chocolate and butter in the microwave. Whip the egg whites, stiffen them with the sugar, and add the egg yolks last. Combine the two mixtures and put into a piping bag. Leave this in the fridge to cool. Place the biscuit base into a copper sauté pan, and add the chilled feuillantine disc and a pinch of Fleur de Sel. Pipe the mixture in the piping bag on top – about 55 g per portion. Bake at 180 °C for 4.5-5 minutes. Once out of the oven, add shavings of Java dark chocolate and caramelised cocoa nibs to serve.
Roast the nibs in the oven at 170 °C for 5 minutes. Heat the sugar and water to 121 °C and add the nibs. Caramelise, and leave to harden.