Chocolate, blood orange, crispy walnuts and coffee sabayon

  • 6
  • 60 minutes plus cooling and overnight chilling time

This chocolate, orange and coffee dessert combines a silky smooth set chocolate with juicy blood orange, toasted nuts and fresh coffee. Use regular oranges if blood oranges are out of season. 

First published in 2022




Set chocolate

Coffee Sabayon

To serve


  • Thermometer
  • iSi whip



Combine the milk and cream together in a saucepan and warm over a medium low heat 

  • 500g of milk
  • 500g of double cream

Whisk together the egg yolks and sugar


Just before the milk mixture comes to the boil, pour it over the yolks and whisk to combine


Return the mixture to the pan and cook out, whisking all the time, until the mixture reaches 84°C


Pour the mixture over the chocolate and whisk everything together until the chocolate has melted. Once cooled, whisk in the brandy and sea salt. Allow to chill overnight


To make the coffee sabayon, combine the yolks, sugar, coffee, blood orange zest and honey in a heatproof bowl 


Whisk everything over a saucepan of boiling water until the mixture becomes thick, then slowly add the melted butter, whisking all the time. Once emulsified, add the juice of the orange and transfer the mixture to an iSi Whip. Charge twice and keep warm


Preheat the oven to 180°C


Spread the walnuts out on a baking sheet and toast in the oven for 20 minutes, until lightly browned


Spoon a generous amount of set chocolate in the middle of 6 bowls. Using the back of a hot spoon, make a well in the centre of each


Divide the orange segments between the wells in the chocolate and top with the walnuts  of the chocolate with the walnuts. Shake the coffee siphon and cover the chocolate with sabayon. Dust with ground coffee and serve immediately

An alumnus of Wild Honey and Arbutus, Simon Shand has gone on cook his own style of classically grounded food at The Corner Room and more recently the Michelin-starred Leroy.

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