Dark chocolate delice with coffee ice cream
Item 1 of 1
- medium
- 4
- 60 minutes
With a luxurious mousse-like texture, Matthew Tomkinson's dark chocolate delice is a truly indulgent dessert. If that wasn't enough, there's a salted caramel sauce, coffee ice cream and a crisp cocoa tuile for elegant presentation. The coffee ice cream recipe will make plenty, so there'll be extra to stash in the freezer for a quick treat, or impromptu pud.
First published in 2015
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Ingredients
Metric
Imperial
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
- 425ml of cream
- 425ml of milk
- 170g of sugar
- 9 egg yolks
- 4 shots of ground coffee
Cocoa tuile
- 75g of butter
- 180g of sugar
- 15g of cocoa powder
- 30g of plain flour
- 90ml of orange juice
SAVE RECIPE
Equipment
- 5cm round mould 4
Method
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
- 425ml of cream
- 425ml of milk
- 170g of sugar
- 9 egg yolks
- 4 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
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