Easy Chocolate Delice for Two
This magnifique dessert is surprisingly simple, cost-effective, and can be made with just a few ingredients. Since the major ingredient is chocolate, don't skimp - get the best chocolate you can find. Professional chefs swear by Valhrona as it is melts smoothly and the coco content is excellent. I promise you that your taste buds will be rewarded.
Recipe Summary
Difficulty: Easy
Prep time: 20 minutes
Cook time: 10 minutes
Yield: 2 servings
Ingredients for chocolate delice
4 ounces milk chocolate
2 ounces dark chocolate
2 large egg yolks
2 tablespoons granulated sugar
1/2 teaspoons water
1 cup heavy cream
1 teaspoon vanilla extract
Optional Garnishes
Shavings of milk and dark chocolate
Confectioner's sugar
Methode
Set a little bit of each chocolate aside for garnishing the plates. With a chef's knife, chop the milk chocolate and the dark chocolate into small pieces, them place the chocolate into a stainless steel mixing bowl for an electric mixer.
In a small pot over high heat, bring the heavy cream to a boil. Pour the cream over the chocolate. With a spatula, mix the chocolate and cream together until they are well incorporated, add the vanilla, then set the chocolate ganache aside to cool.
Make a bain marie (a double boiler): Heat a pot of water over medium heat. Place the egg yolks into a stainless steel bowl, then add the sugar and water. Making sure the water does not boil, whisk the egg yolks, sugar and water constantly for 5 minutes or until the mixture becomes sticky. Add the eggs to the chocolate and mix well. Place the delice into the refrigerator to chill until cold.
Before serving, place the mixing bowl containing the cold delice onto an electric mixer. Whisk the delice at low speed until soft peaks form, taking care not to over-mix because it might separate. The delice should be firm enough to scoop like a mousse.
With an ice cream scoop, place a scoop of chocolate delice onto each dessert plate. For a fancier presentation, fill a pastry bag with a star tip with the delice, then pipe it onto each plate. Shave the reserved chocolate with a grater, then use the shaved chocolate to garnish the plates. Dust each plate with a little confectioner's sugar and serve.
Serving suggestion: Serve with your favorite cookies.
"Dinner is Served. Bon Appetit!" — Chef Patrice Olivon
For a delicious four-course meal any time of the year, serve Grilled Caesar Salad with Parmesan Lollipops as a first course followed by Artichoke and Chestnut Velouté with Caramelized Apples. Prepare Pan Seared Chicken Breast on a Bed of Sautéed Spinach with Baby Arugula and Spinach Pesto, Tomato Sauce and Blue Cheese, then finish the meal with this elegant dessert.
Valrhona, the world’s pre-eminent producer of rare origin and fine chocolates is pleased to announce the launch of the Valrhona Online Boutique. Chocolate connoisseurs can now find in the most comprehensive selection of Valrhona’s range of retail bars and baking chocolates, seasonal gift items and limited edition chocolates. Valrhona’s reputation as the standard-bearer in the premium chocolate industry is exemplified by its mastery of every step of cocoa production, from seed to bar and by its commitment to investing in sustainable cultivation and the rediscovery of forgotten cocoa varieties.
From: Dinner is Served, a public television series
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For more information about Chef Patrice and Dinner is Served,
visit www.chefpatrice.tv