Dark chocolate delice with coffee ice cream

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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




Chocolate delice

Salted caramel

Coffee ice cream

Cocoa tuile


  • 5cm round mould 4


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
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
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
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
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
First published in 2015

Matthew Tomkinson’s elegant and highly accomplished food earned him a Roux Scholarship in 2005, as well as Michelin stars at The Goose and The Montagu Arms. He now cooks classically influenced comforting dishes at Betony at The Kings Head in Wiltshire.

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