80 grams caster sugar
4 tablespoons of water
1 egg yolk
2 egg yolks
190 grams of good dark chocolate (finely chopped and melted)
300 ml lightly whipped cream
Chocolate délice is one of those wonderful classic combinations of chocolate, cream, egg yolks andd sugar. It’s rich and dark and everybody has their own variation.
Melt the chocolate in a bain marie. When liquid whisk in one egg yolk.
You’ll need a sugar thermometer for this. Add the sugar to the water and heat up to 115 C (240 F).
When the liquid reaches this temperature start whisking the egg yolks
When the sugar reaches 118 C (244 F) turn off the heat.
When it stops bubbling pour on to the beaten egg yolks and whisk until cool.
Fold together the warm chocolate and egg mixture. Then hold in the cream.
Fill a ring with the mixture and chill in the fridge for at least 2 hours.