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chocolate delice on a plate decorated withhalf a strawberry.

Chocolate Delice

Amanda
This chocolate delice is perfect for make ahead entertaining. Acrisp nutty base is topped with a silky and decadent chocolate custard.
5 from 30 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling 6 hours
Total Time 6 hours 30 minutes
Course Dessert
Cuisine French
Servings 4
Calories 707 kcal

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.

Nutrition

Calories: 707kcalCarbohydrates: 52gProtein: 8gFat: 56gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 250mgSodium: 243mgPotassium: 292mgFiber: 4gSugar: 37gVitamin A: 1357IUVitamin C: 1mgCalcium: 111mgIron: 3mg
Keyword chocolate, delice
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