A staggering good dessert from Matthew Tomkinson sets the energetic flavours of tiramisu in a different context entirely. There should be plenty of coffee ice cream leftover from this dark chocolate delice recipe, so use in other desserts or eat on its own as a comforting treat. The cocoa tuile is optional, but does give the dessert even more of a wow factor

For the coffee ice cream, whisk together the egg yolks and the sugar in a large bowl. In a pan, combine the cream, milk and coffee. Bring to the boil, remove from the heat and slowly and pour onto the eggs/sugar mix while whisking to combine
Return to the heat and cook until slightly thickened (80˚C), or until the mixture coats the back of a spoon. Pass through a fine sieve and leave to chill. Churn in an ice cream maker and then store in the freezer until ready to serve
Making crème anglaise or custard
When stirring the mixture on the heat be sure to use a flat edged spoon, moving it continuously along the base of the pan so the mixture does not catch
For the caramel, place the sugar and water in a pan over a medium high heat. Bring to a gentle boil without stirring and once the mixture turns a deep golden brown add the butter. Stir to combine - be careful: the caramel will spit from the pan. Reduce the heat, add the cream and mix well. Remove from the heat and chill
For the chocolate delice, melt the chocolate in a bain marie. Cream the egg and sugar together in a large bowl
Making a bain-marie for the oven
If you don't have a bain-marie, you can make one. Preheat the oven to 180°C and fill a roasting tin to halfway with water, before placing the cappuccino cup in the water and the roasting tin in the oven
In a pan, boil the cream and the milk together and pour onto the egg mixture. Return to the heat and cook until thickened, or until the mixture coats the back of a spoon (80˚C)
Whip 75g of whipping cream to soft peaks. Place the chocolate into a blender and blitz, slowly add the warm custard mix until all is incorporated and smooth. Pour the mix into a clean bowl. Allow to cool sightly before folding in the whipped cream. Pour half way up into the moulds
Make a well in the middle of each delice fill with a ball of salted caramel. Fill the moulds the rest of the way up with the delice mixture and leave to set in the fridge
For the cocoa tuile, cream the butter and the sugar together in a large bowl, add all of the dry ingredients and then the orange juice. Allow to set in the fridge
Spread onto a non-stick baking tray and cook in an oven set to 170°C until dry and beginning to colour, remove and allow to cool. Once crisp, break into shards
Carefully unmould each delice and arrange on plates with a spoonful of the caramel sauce, a scoop of the coffee ice cream and a shard of cocoa tuile
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Wine Matching

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Chocolate delice

  • 50g of egg yolk
  • 25g of sugar
  • 125ml of milk
  • 125ml of whipping cream
  • 175g of dark chocolate
  • 75ml of whipping cream

Salted caramel

  • 250g of sugar
  • 25ml of water
  • 150ml of cream
  • 150g of salted butter

Coffee ice cream

  • 850ml of cream
  • 850ml of milk
  • 340g of sugar
  • 18 egg yolks
  • 8 shots of ground coffee

Cocoa tuile

  • 75g of butter
  • 180g of sugar
  • 15g of cocoa powder
  • 30g of plain flour
  • 90ml of orange juice


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Matthew Tomkinson's dark chocolate delice recipe includes a loving scoop of coffee ice cream. Serve this classic and there will be no complaints

Dark chocolate delice recipe Tweaks

What's this?
Can anyone tell me what size moulds these are please ?
8 March 2014
What size moulds?
27 April 2013