Dessert Course Recipe
Millionaire Shortbread, dulce de leche, dark chocolate ganache, hazelnut dragées
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Ingredients
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Shortbread Base
Dulce de Leche
Dark Chocolate Ganache
Garnish
Method
Shortbread Base
- 1
Prepare the Shortbread
Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Gradually add in the all-purpose flour and salt. Mix until a dough forms.
- 2
Bake the Base
Press the shortbread dough evenly into the bottom of a greased 8x8 inch baking pan. Bake in the preheated oven for about 20 minutes, or until the edges are lightly golden. Remove from the oven and let cool completely.
Dulce de Leche
- 3
Make the Dulce de Leche
Pour the sweetened condensed milk into a saucepan. Cook over medium-low heat, stirring constantly for about 20-30 minutes, until it thickens and turns a caramel color. Pour the dulce de leche over the cooled shortbread base and spread evenly.
Dark Chocolate Ganache
- 4
Prepare the Ganache
Chop the dark chocolate into small pieces and place in a heatproof bowl. Heat the heavy cream in a saucepan until just boiling, then pour it over the chopped chocolate. Let it sit for 5 minutes, then stir until smooth. Pour the ganache over the dulce de leche layer and spread evenly.
Garnish
- 5
Add the Garnish
Sprinkle the hazelnut dragées over the top of the ganache while it's still soft. Allow the dessert to set at room temperature for about 1 hour, then refrigerate for at least 2 hours before slicing.
