Gü Zillionaire Puds
When I was in London Gü Puds were something we ate a lot of. And I do mean lots. They are delicious, and rich, and fantastic. Sadly we don't have anything even remotely close in the states so with all the little glass dishes I brought home with me and a little careful planning I decided to make my own.
It took me a while to get around to making it. And when I did all the layers are quite a bit of work. But I promise, at least for special occasions it is worth it.
1/2 (9 oz.) package Nabisco Chocolate Wafer Cookies
3 Tbsp. chocolate chips
1 tsp. coconut oil
1/2 c. sugar
1/2 stick unsalted butter
1 Tbsp. golden syrup
1/4 c. heavy cream
2 pkg mascarpone
1 pkg cream cheese, room temp
1/4 c. milk chocolate
1/4 c. semi-sweet chocolate
4 Tbsp. butter
1/4 c. heavy cream
Edible gold foil
Crush the cookies in to small pebbles. Melt the chocolate and coconut oil together and mix in to the cookies. Stir to mix really well. Divide between 12 mini serving dishes. Press firmly on to the bottom and chill.
Meanwhile, combine the sugar and golden syrup in a heavy bottom pot. Cook, stirring, over medium heat until the sugar is dissolved. Keep cooking until the mixture starts to darken. Cook as long as you can without burning the sugar. remove from the heat and immediately add in the butter, stirring to mix as well as you can. Add in the cream and return to the heat. Cook over medium heat until the mixture starts to bubble. Cook for 5 minutes without stirring. Remove from the heat and stir in the salt. Allow to cool.
Pour a tablespoon of the cooled caramel on to the cookie crust and return to the fridge.
Beat the cream cheese until smooth and fluffy. Add the mascarpone and beat until mixed. Drizzle in the golden syrup and beat until combined. Spoon in to a pastry bag and cut off the tip. Pipe on top of the caramel and you guessed it, chill again. Chill at least 4 hours until the cheese layer is really cold.
Combine the milk chocolate, semi-sweet chocolate, butter and heavy cream. Heat until everything is melted together. Drizzle on top of the cheese layer and chill until firm.
Top with flakes of the gold. Enjoy cold.