These impressive looking individual desserts are surprisingly easy to prepare - a layer of chocolate coated cornflakes topped with a rich chocolate mousse before being coated in a dark chocolate glaze and topped with caramelised hazelnuts.
Melt the milk chocolate over a bain marie and then fold in the cornflakes. Tip the mixture on to a lined baking sheet and lay a second sheet of baking parchment on top. Use a rolling pin to roll the mixture to a thickness of about half a centimetre. Remove the top sheet of baking parchment and then take six metal rings and press them into the chocolate cornflake mixture. Ensure that the rings are pressed right through the mixture to the baking sheet and then place the whole sheet in the fridge to set.
Melt the dark chocolate over a bain marie. Separate the eggs.
Whisk the egg whites until they are white and fluffy. Add the caster sugar and continue whisking until the mixture is thick and glossy.
Whisk the egg yolks until they are pale in colour and thicker in texture (they should resemble a hollandaise sauce.
Gently mix the egg yolks into the melted chocolate and then fold in the egg whites, one third at a time. Once the mixture is smooth, place it in a piping bag.
Once the chocolate coated cornflake bases are set, pipe the chocolate mousse on top so that the metal rings are half full. Smooth the mixture over and place in the fridge for 15 minutes.
At this stage the mousse should be thick and starting to harden. Using a blow torch, gently heat the sides of each metal ring and then lift them from the chocolate. The heat will allow the ring to come away from the chocolate leaving a smooth finish. If the rings do not lift easily, heat a little more until they do so. Keep the mousses in the fridge while you prepare the chocolate glacage.
Place a large over a medium heat and add the butter and the glucose. Allow the butter to melt and mix until smooth. Add the dark chocolate a little at a time until it has all been incorporated and the mixture is smooth and glossy. This is your glacage.
Remove the mousse from the fridge and spoon the glacage over each mousse, ensuring that the mixture completely coats the top and the sides. The cold temperature of the mousse will help the glacage to stick to the mousse. Chill in the fridge to set the glacage.
Melt the white chocolate over a bain marie and place in a piping bag. Cut the very tip from the piping bag and then drizzle the white chocolate over each palet d'or in a zig zag motion.
Put the caster sugar into a saucepan and melt without stirring to form a light brown caramel. Add the hazelnuts to the pan, coat them in caramel and then tip them on to a sheet of baking parchment. Allow to cool and then break the mixture into small pieces to place on top of each palet d'or. Keep chilled and then remove from the fridge a few minutes before you are ready to serve to allow them to come to room temperature.
«A traditional palet d'or has hazelnut paste in the chocolate mousse. Replicate this flavour by blitzing a few of the caramelised hazelnuts in a good processor and adding to the chocolate mousse.»