Friday, 24 January 2025
Chef Angela has a great recipe for Chocolcate Delice, Wine Expert Nigel has paired it with a Tawny 10 year old port. Full details below:
‼️‼️ CHOCOLATE DELICE ‼️‼️
🍷 Here's the wine pairing 🍷
A Tawny 10 year old port from Morrisons at £15, pushing the boat out for a great tasting dessert wine. A smooth blended port that has spent 10 years in seasoned oak this port with its toffee and dried fruit flavour just goes with the flavours in the Chocolate Delice
📍Here's the recipe:
❗️340g 70% dark chocolate
250ml whole milk
250ml double cream
2 eggs beaten
⭕️For the base
180g digestive biscuits
80g unsalted butter
Tablespoon of Paraini(hazelnut paste)
1.5 tsp salt
🍩For the hazelnut spheres
8 x whole peeled hazelnuts
3 tablespoons caster sugar
8 cocktail sticks
Blue tack.
🧁For the coffee cream
200 mil double cream
1tsp coffee dissolved in 1 tablespoon of hot water.
1tbls cognac
❗ Method ❗
You will need preferably a square non stick tin 20cm diameter 7cm deep or round with same measurements.
First prepare the base. Put the biscuits in a food processor and blitz till very fine. Melt the butter in a pan till melted add the biscuits and the hazelnut paste and salt combine till they are all soft.
Tip this into your tin and evenly press with the flat of a spoon to completely cover the base. Put this into the freezer while you prepare the filling.
Whisk the eggs together in a bowl. Break up the chocolate into small pieces in another bowl. In a pan heat the cream and milk together until boiling as it is rising up pour it into the eggs whisking as you do this. Now add the chocolate into the milk and stir until it is all melted and completely smooth. Take out the base tin and pour your chocolate mixture in and shake the tin to even out the top to smooth. Once cool put this in the fridge to set for 6 hours preferably over night.
To make the hazelnut spheres pick a space on the edge of a kitchen cupboard to place balls of blue tack as you need the hazelnut spheres to hang down creating a long stem. Stick a hazelnut on the end of each cocktail stick. Put the caster sugar into a non stick pan and heat until it is golden brown and thickened. Be careful not to burn it so keep a close eye on it.
When it’s nice and thick dip the hazelnut in to the hot sugar and completely coat. Carefully lift it up to create a long stream of sugar. I suggest doing this process under where your blue tack is. Press the stick end into the blue tack to let the sugar stream to form a long sphere below the hazelnut
Repeat with remaining hazelnuts. If the sugar becomes too thick just reheat it.
❗ For the coffee cream ❗
Dissolve the coffee. Let it cool and add the cognac. Wish the cream till light not too thick. Add the coffee cognac whisk a bit more.
To plate
Push the deli e from the tin. If it’s a bit stuck use a blow torch to loosen the side and it should push up easily.
With a desert spoon take a spoon of coffee and draw it across the plate diagonally. Place a slice of the delice across the centre.
Carefully place the hazelnut sphere nut on the place against the delice. Grate some dark chocolate over the top and serve.