175 g dark couverture chocolate
50 g egg yolks
25 g caster sugar
125mL cream
125mL full cream milk
75mL cream
Slowly melt chocolate in a bowl over a bain marie.
Whip the 75mL of cream to soft peaks and leave in the fridge.
Add the remaining cream and milk to a small pot and slowly bring to a simmer.
In a new bowl add egg yolk and sugar and whisk until pale.
Once the milk and cream have come to a simmer, add a small amount to the egg and sugar mixture and whisk, repeat once more. Add the now tempered mixture back into the pot and slowly bring it up to 80 C, or until the mixture coats the back of a spoon.
Once the mixture has come up to temperature, add the chocolate to a blender and slowly add the mixture into the blender.
Remove the mixture into a bowl and allow to cool for a minute, once cooled slightly, fold the whipped cream in three stages.
Lightly oil your desired mould and pour the Delice carefully into said mould, set in the fridge for at least 2 hours. For easier removal from moulds freeze the mixture and press out.
Serve with toasted pistachio and mango sorbet.
Recipe provided by Seafire On The Marina
