Recipe of the week: ‘Chocolate Delice’ from Kith

  03 Apr '24   |  Posted by: Birlinn

Today is National Chocolate Mousse Day! In celebration, we are sharing a very sophisticated ‘Chocolate Delice’ from our new book Kith being published later this month. Kith: Scottish Seasonal Food for Friends and Family is the delightful cookbook from Masterchef finalist Sarah Rankin, which offers a wealth of recipes to enjoy through the seasons.

Chocolate Delice

Serves 8-10
350g dark chocolate
(at least 70%)
6 egg yolks
50g caster sugar
400ml whipping cream
250ml whole milk

This is a decadent, rich and very grown-up dessert. I use whipping cream, as its lower fat content means it takes in more air so whips better and creates more volume. I make this in individual moulds and turn out to eat, but pouring into a loaf tin lined with cling film and cutting into slices works really well too. If you’re being extra, you could warm a dessert spoon and scoop a perfect oval of whipped cream to place on top.

Melt the chocolate in a bowl over barely simmering water. While the chocolate is melting, cream the yolks and sugar together until light and fluffy. Add 250ml of the cream and the whole milk to a separate pan and boil. Take off the heat and pour very slowly into the egg and sugar mix, whisking all the time. Return the pan to the heat and cook gently on a very low heat, stirring continuously until the mixture has thickened and reached 80°C. Keep the temperature at low to avoid the eggs scrambling.

Add the melted chocolate to a food processor on the lowest speed and slowly pour over the custard and blend together. Meanwhile, whip the remaining cream and fold into the cooled chocolate custard.

Decant into individual moulds, or a large one, and chill for at least 4 hours. You could serve with some double cream whipped with a little kirsch and a few maraschino cherries in syrup.

  • Share: