HEATH Toffee Cake with HEATH mousse, and HEATH Toffee Bits Crumble all in one dessert.
by Chef Ana de Anda
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with HERSHEY Foodservice.
Toffee Mousse
INGREDIENTS
- 250 g. Milk
- 500 g. Cream
- 3 ea. Gelatin sheets
- 325 g. Dark Chocolate
- 100 g. HEATH toffee bits
METHOD
- Heat cream an infuse with heath bar toffee bits.
- Strain the toffee bits and pour warm milk over chocolate.
- Bloom gelatin and add to chocolate.
- Whip cream to medium peaks.
- Once chocolate is cooled, fold cream into chocolate.
- Pour into a piping bag and refrigerate until it sets.
Sticky Toffee Cake
INGREDIENTS
- 3 cups Dates
- 2 cups Water
- 2 tbsp. Baking soda
- 3 cups AP Flour
- 2 tbsp. Baking Powder
- 1 tsp. Salt
- 8 tbsp. Butter
- 2 cups Sugar
- 4 ea. Eggs
- 2 tsp. Vanilla
- 150 g. HEATH Toffee Bits
METHOD
- In a pot, cook dates with water and baking soda until they are soft and can be blended easily.
- Blend dates to form a puree.
- In a mixer, mix butter and sugar for 5 minute, add eggs and vanilla.
- Add date puree.
- Fold in dry ingredients .
- Bake at 350 F 15-20 minutes or until golden brown.
Toffee Crumble
INGREDIENTS
- 70 g. HEATH Toffee Bits
- 150 g. Butter
- 100 g. Sugar
- 150 g. Flour
METHOD
- Melt butter.
- Mix dry ingredients and mix in the butter
- Bake at 325 F 10-15 minutes until golden
- Crush for a finer crumble.
TO ASSEMBLE: Using a circle cookie cutter, cut sticky toffee cake and place on a plate. Pipe HEATH mousse and sprinkle with HEATH crumble.
