CHOCOLATE DELICE
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CHOCOLATE DELICE
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100g Dark Chocolate
20g Vegetable Oil
35g Feuilletine (or Crunchy Nut Cornflakes)
70g Milk
160g Cream
1 Eggs
170g Milk Chocolate
METHOD
This is a must try decadent dessert. It uses feuilletine which is a brilliant staple ingredient in our kitchen. Cakes are about textures as much as flavour. Feuilletine enables crunch in a cake. As long as its folded through a component high in fat - in this case chocolate - it keeps it texture. It’s not easy to get hold of in small quantities. If you are having trouble use broken up crunchy nut cornflakes.
1 Melt the 100g of Dark Chocolate with the vegetable oil in a bowl set over a pan of simmering water (bain-marie).
2 When melted take off the heat and add the feuilletine. Pour the mix into the bottom of a lined tin or a frame set on silicone paper. Place in a fridge or freezer to set.
3 Whisk the eggs briefly to combine. Chop the 170g chocolate into small pieces and place in a small bowl.
4 Heat the milk and cream together until just boiling.
5 Pour slowly onto the eggs whisk all the time. Return the mix back to the pan and heat gently to 72°C. Stir all the time.
6 Pour the cream and eggs mix onto the 170g chocolate. Allow the heat of the mix to melt the chocolate for a minute or so then stir the mix to combine. When smooth and glossy pour the mix through a fine sieve onto the set base. Return the mix to the fridge to set for 2 hrs or overnight.
7 To remove from the frame or tin warm the sides with a warm dishcloth or heat briefly with a blow torch.
8 Decorate
source : https://www.macaronsandmore.com