For an elegant dessert it has to be this chocolate delice. After all, who can resist chocolate? I definitely can't!
A nutty, buttery, crisp biscuit base is topped with a velvety chocolate custard, that is set without the use of gelatin.
This is the perfect dessert for making in advance and leaving it in the refrigerator. Then, just pop it on a plate and decorate before serving.
It's easy to make restaurant style food at home if you follow my easy steps.
Bon appétit!
In French a delice is something delicious, a delicacy to be savoured. It can refer to many food items such as speciality regional cheeses, but it is normally reserved for desserts.
Typically, this dessert will have two or more layers.
The base may be sponge, or biscuit based like a cheesecake.
The middle layer is often a form of mousse or custard.
Finally, there is an optional top layer, that takes the form of a fruit coulis or jelly layer.
Of course, there are plenty of different types of decoration too.
Individual desserts always look so elegant if you are entertaining and this chocolate delice is certainly easy enough to make at home.
There is no messing about with gelatin at all. It's just an easy base, made with biscuits, nut and butter, topped with a chocolate custard set with eggs and cream.
It does take time to set in the fridge, which makes it perfect for making a day in advance.
It's up to you how fancy you want to be with decorations, but the list is endless.
Just follow my step by step instructions for this delicious dessert.
Jump to:
🥘 Ingredients
- Biscuits - I've used digestive biscuits because they break up easily and have a texture that doesn't set too hard.
- Butter - salted or unsalted as it is just to bind the base together.
- Nuts - chopped mixed nuts add extra interest and texture to the base.
- Chocolate - for the best flavour use plain chocolate (semi sweet), which has around 55% cocoa solids or more up to 65%. Any more and the dessert will be bitter.
- Egg - free range large egg yolks.
- Sugar - caster or fine sugar for the custard.
- Cream - whipping cream, which has a fat content of between 30 and 36%.
- Milk - full fat or semi skimmed milk.
See recipe card for quantities.
🍽 Equipment
- 4 ring moulds 7 cm or 2 and ¾ inches
- medium saucepan
- wooden spoon
- whisk
- glass bowl
- blow torch - you can buy small ones for cooks but I find it's better value to use a diy torch.
🔪 Instructions
Crush the biscuits and place in a bowl with the chopped nuts.
If you have a food processor, break the biscuits into quarters and process until they turn to crumbs.
Alternatively, roughly break the biscuits into a bag and use a rolling pin or can to crush the biscuits.
Melt the butter, in the microwave or in a saucepan, and mix together with the nuts and crumbs.
Put the ring moulds on some parchment in a dish and divide the mixture between them.
I find it's easier to use the back of a teaspoon to smooth the biscuits and press into the edges.
Put them in the fridge to set.
Whisk the egg yolks and sugar together in a bowl.
Melt the chocolate in a bain marie by putting the pieces in a heatproof bowl and setting the bowl over a simmering pan of water.
💭 Top Tip
- It's important to not let the water touch the base of the bowl as this can ruin the chocolate. It's also important that you don't allow steam to escape from the saucepan as this can make the chocolate seize. When chocolate seizes it changes texture and becomes stiff and grainy.
Put the cream and milk in a saucepan and bring to a simmer.
Whisk the milk slowly into the egg and sugar mixture then return the mixture to the saucepan.
Cook over a medium heat, while stirring. The custard will be ready when the mixture coats the back of the wooden spoon.
Let the custard cool for 5 -10 minutes then mix with the melted chocolate.
Whip the cream to soft peaks.
Add the whipped cream to the chocolate custard.
Fold the cream into the chocolate custard with a metal spoon.
Divide the mixture between the ring moulds.
⏲️ Chilling Time
Leave to set for 6 hours or overnight.
Set a mould on a serving plate and use a blowtorch to quickly go around the outside edge. The mould should slip off.
Refrigerate until you are ready to serve.
Serve the chocolate delice with some fresh fruit, ice cream or whipped cream.
Substitutions
- Biscuits - use graham crackers
- Cream - use double or heavy cream
📖 Variations
- Chocolate - use white chocolate instead.
- Base - swap digestives for speculoos biscuits, ginger biscuits or chocolate biscuits.
Storage
- Refrigerator - refrigerate for up to 2 days.
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais
More
More French Desserts
📋 Recipe
Chocolate Delice
Equipment
- 4 ring moulds 7 cm or 2 and ¾ inches
- medium saucepan
- wooden spoon
- whisk
- glass bowl
- blow torch - you can buy small ones for cooks but I find it's better value to use a diy torch.
Ingredients
For the base
- 75 g digestive biscuits
- 25 g chopped hazelnuts
- 60 g salted butter
For the delice
- 175 g chocolate 55%+ cocoa solids
- 3 egg yolks
- 25 g caster sugar fine sugar
- 200 ml whipping cream
- 125 ml milk
Instructions
- Crush the biscuits and place in a bowl with the chopped nuts.
- Melt the butter, in the microwave or in a saucepan, and mix with the nuts and crumbs.
- Put the ring moulds on some parchment in a dish and divide the mixture between them, pressing down well.
- Put them in the fridge to set.
- Whisk the egg yolks and sugar together in a bowl.
- Melt the chocolate in a bain marie by putting the pieces in a heatproof bowl and setting the bowl over a simmering pan of water.
- Put 125 ml of the cream and milk in a saucepan and bring to a simmer.
- Whisk the milk slowly into the egg and sugar mixture then return the mixture to the saucepan.
- Cook over a medium heat, while stirring. The custard will be ready when the mixture coats the back of the wooden spoon.
- Let the custard cool for 5 -10 minutes then mix with the melted chocolate.
- Whip the remaining 75 ml of cream to soft peaks.
- Add the whipped cream to the chocolate custard.
- Fold the cream into the chocolate custard with a metal spoon.
- Divide the mixture between the ring moulds.
- Leave to set for 6 hours or overnight.
- Set a mould on a serving plate and use a blowtorch to quickly heat around the outside edge. The mould should slip off.
- Refrigerate until you are ready to serve.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Thank you for taking the time to leave a comment. I love to read them and answer your questions. However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.
kushigalu
WHat an interesting chocolate dessert. Thanks for sharing.
Ieva
Wow! Every chocolate lover's dream! So decadent and rich... Thanks for the recipe!
Dannii
This looks deliciously indulgent. I love the addition of hazelnuts.
Kate
This is so totally delicious, can't believe how simple it is to make - easy ingredients and helpful instrucitons. Thank you!
Natalie
What a delicious dessert. Super easy to make too. I have to give this recipe a try. Thanks for sharing.
Katherine
Oooh that biscuit base and smooth creamy chocolate. Perfection!
Mairead
This beautiful chocolate dessert truly is a delicacy. Thank you for such a detailed recipe and tutorial.
Mirlene
I am a chocolate lover and this is the perfect dessert to enjoy after dinner. I'm looking forward to making this touch of sweetness this week
Holley
Oh my goodness! This dessert is HEAVENLY!!!
Natalie
Wow, looks delicious! I love hazelnuts and chocolate. I'm excited to try this dessert. Thanks!
Tavo
I love that this recipe only requires a few ingredients! I am making this over the weekend!