In want of spending the day productively and creatively, Tabita and I decided to try our hand at a deceptively hard dish called Chocolate Delices. Tabita is a friend and a baker who’s creations you can check out, on her Facebook page called Love Bites.
Armed with our recipe book and all ingredients we set off. And the outcome was this…
If you want to try your hand at this simple no bake dessert…here’s the recipe which we tweaked a little bit..
Caster Sugar – 1/4 cup (55 grams)
Whipping cream – 200 ml
Fresh cream – 225 ml
Dark chocolate – 450 grams (roughly chopped)
Gelatine – 5 grams (roughly 1 and 1/2 teaspoon)
Egg – 1 whole egg and 1 egg yolk
Cream 155 ml
Chocolate – 100 grams
- Line your ring moulds with transparency sheet (used for projectors) cut into circle for the bottom and rectangle to line around the ring. We used loose bottomed moulds which made it easier to take the chocolate delices out of the mould
- Place sugar and 1 tablespoon of water in a pan over high heat. Do not stir. Once you get a dark caramel gradually add 125 ml of fresh cream and stir using a metal spoon..(I did my research to find out why only metal spoon and apparently metal spoons are less likely to carry trace amounts of fat, air bubbles, or other food particles than a rough-surfaced wooden spoon. These foreign particles can also cause the sugar to crystallize). Stir it till the caramel dissolves.
- Place 100 grams of chocolate in a bowl and pour the above hot cream mixture. Stir until melted and combined. Pour into the mould and put it in refrigerator for about 30 minutes to set it. This is our truffle base.
- To prepare the mousse, place 150 grams chocolate in a heatproof bowl over a pan of simmering water until melted. Keep aside to cool.
- Whisk 200 ml of whipping cream to stiff peaks. Chill it in the refrigerator for about 5 minutes to firm.
- Add few tablespoons of cold water to the gelatin and soften it (it takes about 3 minutes). Microwave it for 30 seconds and leave it to cool.
- Place 100 ml of fresh cream in a pan and slowly bring it to boil. Remove from the heat and stir in the gelatin until dissolved.
- Add the gelatin mixture, egg and egg yolk into the melted chocolate and mix.
- Fold in the whipping cream.
- Spoon or pipe in this mixture into the mould with truffle base.
- Refrigerate overnight.
- For ganache, boil the cream and pourit over roughly chopped chocolates.
- Pour ganache over the mousse, and level it. Chill for atleast 3 hours to set.
- Serve with strawberry coulis*
* You need caster sugar and water to boil. Add chopped strawberries (or any berries) and cook till its soft.Puree it.
Add dash of orange liqour into the mousse for that added flavor. Orange and chocolate goes very well…
You may add the liquor to puree if not the mousse.
You can serve it with fresh fruits too, since the dessert in itself will be too sweet and chocolate-y! 🙂