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Dark chocolate delice with coffee ice cream

Dark chocolate delice with coffee ice cream

Dark chocolate delice with coffee ice cream

  • Dessert
  • medium
  • 4
  • 60 minutes, plus setting and churning time

PT1H

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1
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
  • 340g of sugar
  • 18 egg yolks
  • 850ml of cream
  • 850ml of milk
  • 8 shots of ground coffee
2
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
3
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
  • 250g of sugar
  • 25ml of water
  • 150g of salted butter
  • 150ml of cream
4
For the chocolate delice, melt the chocolate in a bain marie. Cream the egg and sugar together in a large bowl
  • 175g of dark chocolate
  • 50g of egg yolk
  • 25g of sugar
5
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)
  • 125ml of whipping cream
  • 125ml of milk
6
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
  • 75ml of whipping cream
7
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
8
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
  • 180g of sugar
  • 75g of butter
  • 15g of cocoa powder
  • 30g of plain flour
  • 90ml of orange juice
9
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
10
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

Ingredients

Metric

Imperial

Chocolate delice

Salted caramel

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

Coffee ice cream

Cocoa tuile

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Dark chocolate delice with coffee ice cream

 
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