Ingredients (serves 2)
85g dark chocolate
1 egg yolk
1 tablespoon caster sugar
¼ cup thickened cream + 2 tablespoons
¼ cup milk
Chocolate Soil
2 tablespoon plain flour
2 tablespoon cocoa powder
15g butter
2 tablespoon caster sugar
¼ cup ground almonds
Garnish
½ cup thickened cream
30g dark chocolate 70%, chopped
Mint ice-cream, store bought
Viola petals
Mint Leaves
Method
- For the chocolate delice: melt the chocolate in a bain-marie or gently in the microwave and set aside. Whisk the egg yolk and sugar together in a bowl until creamy, set aside. In a saucepan add ¼ cup cream and the milk and bring to boil, then pour onto the egg mixture, stir to combine. Pour back into the saucepan over medium low heat and cook until thickened, or until the mixture coats the back of a spoon.
- Place the melted chocolate into a blender and blitz whilst slowly adding the warm custard until all is incorporated and smooth about 1-2 minutes. Pour the mixture into a clean bowl and fold in 2 tablespoons of thickened cream. Place baking paper on a tray and place the 2 x 3 inch ring moulds on top. Pour in chocolate and chill in the fridge overnight.
- For the chocolate soil: mix all of the ingredients together and spread evenly onto a baking tray lined with baking paper. Bake at 150°C for 15 minutes, stirring every 5 minutes. Remove from the oven to cool and store in an airtight container.
- For the chocolate cream: Whip ½ cup cream until soft peaks form and add chopped chocolate, mix well and set aside in the fridge to chill.
To Serve
Unmould chocolate delice onto 2 serving plates and spoon chocolate cream on top of the delice. Place some chocolate soil on the side and quenelle or scoop the mint ice-cream on top of the soil and garnish with flower petals and mint.
Chef's Notes
*Chocolate delice and chocolate soil can be made the day before. You can also buy your favourite mint ice cream or vanilla ice cream if desired.
