Chef’s Special: Dark chocolate delice

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This week’s Chef Special.

Dark Chocolate Delice


Serves 6

300g dark chocolate
25g unsalted butter
1/2 gelatine leaf, soaked
25ml hot water
2 egg yolks
5g cocoa powder
200ml pomace olive oil
145g egg whites, broken up with a fork
pinch of salt

Melt together the chocolate, salt & butter in a mixing bowl over a simmering pan of water then leave to cool to room temperature.

Dissolve the gelatine in the hot water.

Combine the egg yolks and cocoa in a third mixing bowl then emulsify by slowly adding the oil and whisking continuously.

Combine the chocolate, gelatine and oil mixtures together then fold the egg whites in gently.

Pour into moulds or a shallow tart ring and leave to set for two hours in the fridge.

This is best served at room temperature so bring out 15 minutes before serving.

In the restaurant we set our chocolate on a pastry base then serve with hazelnuts, passion fruit and fennel.