Amaretto millionaires shortbread with salted caramel, chocolate ganache and gold leaf Recipe
Extravagant millionaires shortbread with salted caramel, rich chocolate ganache and gold leaf.
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10mins
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15mins
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5mins
- For the crumble
- Amaretti bicuits : 150 g
- Unsalted butter : 50 g
- For the coulis
- Double cream : 140 ml
- Unsalted butter : 150 g
- Caster sugar : 170 g
- Maldon salt : 3 pinch(es)
- For the ganache
- Dark chocolate : 150 g
- Double cream : 120 ml
- Milk chocolate : 100 g
- For the garnish(es)
- Amaretto : 30 ml
- Gold leaf : 3 whole
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1. FOR THE BASE
Melt the butter in a small pan. Blend the biscuits in the food processor and slowly stir in the melted butter.
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2. FOR THE CARAMEL
Cut the butter into small pieces.
In a heavy bottomed pan, melt the sugar without stirring and when when the caramel reaches a golden brown colour add the cream and remove from the heat. Allow to cool slightly and then gradually whisk in the butter. Add the salt to finish. -
3. FOR THE CHOCOLATE
Place the chocolate and cream in a heatproof bowl over simmering water. As the chocolate melts, mix the cream into the chocolate until you have a shiny ganache. Stir in the amaretto at the end.
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4. TO ASSEMBLE
Compact the biscuits into the bottom of a glass. Pour the caramel on top and leave to set in the fridge for 30 minutes.
When cold, pour the chocolate on top and return to the fridge to set. Finish by placing gold leaf on top with tweezers.
«Make these desserts a day in advance and then bring them up to room temperature before serving.»
