Dark chocolate delice

The Recipes / Dessert

Castle House Hotel, Hereford

300g 70% dark chocolate broken into small pieces
350ml double cream
50g unsalted butter
150g caster sugar
3 eggs
3 egg yolks

Vanilla Anglaise
5 egg yolks
75g caster sugar
200ml milk
200ml cream
1 split vanilla pod


Serves 4

Whip the double cream into soft peaks and place to cool in the fridge.

Melt and combine the chocolate and butter in a pan over a low heat. Using a food mixer, if you have one, whisk the whole eggs and yolks together until fluffy and white. While the mixture is whisking, bring the caster sugar and 100ml of water to the boil in a small pan. When the sugar has dissolved and reached 116˚C, pour the sugar mixture very slowly onto the eggs, continuing to whisk until the mixture cools.

Gently fold the egg mixture into the chocolate and add the double cream. Place in moulds or ramekins and put in the fridge to set. Serve with either yogurt or vanilla Anglaise and garnish as required.

To make the Anglaise, scrape out the vanilla seeds into a bowl with the yolks and sugar and whisk together. Warm the cream and milk in a pan and pour into the yolk and sugar mix whilst whisking. Return to the pan and heat gently to around 80°C until it coats the back of a spoon. Take care not to boil or it will curdle.