Send summer out in style with this crowd pleasing dessert – Happy Labor Day!
(340g) 12 oz or 2 bags of Clairesquares Buttery Shortbread squares, finely crumbled
(56g) 2 oz unsalted butter, melted and cooled
(396g) 14 oz of caramel
(311g) 11 oz dark chocolate, chopped into small pieces
(30g) 1 oz unsalted butter
8 free-range eggs, separated
1 tbsp sugar
whipped cream to serve
1) In a small bowl, combine crumbled shortbread with the melted butter. Using a fork, incorporate the butter with the shortbread until it is well blended. Press into an 8 or 9 inch spring form pan or pie dish. Refrigerate.
2) In a heavy bottomed saucepan, melt caramel slowly over a gentle heat. Take care not to let the caramel get too hot, just warm enough for it to be spreadable. Once it reaches that point, spread over the shortbread base, then refrigerate for 20 minutes.
3) For the top, melt the chocolate and butter in a bowl set over a pan of simmering water (ensuring that the bottom of the bowl does not touch the water). Set aside to cool a little. Then whisk the egg yolks into the cooled chocolate mixture.
4) In a separate bowl, whisk the egg whites to a light foam then add the sugar and whisk again until soft peaks form when the whisk is removed. Stir a third of the egg whites into the chocolate mixture. Then carefully fold in the remaining egg whites until well incorporated. Place the mousse mixture over the chilled caramel layer.
Refrigerate for an hour before serving and serve with a dollop of cream. Now put your feet up and enjoy the delicious fruits of your labor!