For the Crunchy Chocolate Base 100g cornflakes, ..." /> Recipe Chocolate & Mandarin Oil Delice – Town Crier
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Food and Drink

Published on January 10th, 2013 | by The Town Crier


Recipe Chocolate & Mandarin Oil Delice

For the Crunchy Chocolate Base

100g cornflakes, slightly crushed

150g chocolate orange paste (you can buy this in supermarkets)

50g melted butter

For the Delice

2 medium eggs

325ml whipping cream

140ml whole milk

340g good quality dark chocolate

5 mandarins

To finish

Grated chocolate

Mandarin Napoleon liqueur

200ml whipped cream

To make the base

In a large bowl mix the chocolate paste with the cornflakes. You will need to break the cornflakes down a bit; then stir through the butter. Do not over-mix or the two will separate. Now push the mix into a tart ring as if you are making a cheesecake. Leave to set in the fridge for about 30 minutes. 

To make the delice

Lightly whisk the eggs in a bowl. In a medium saucepan bring the milk and cream to boiling point, slowly pour onto the eggs, whisking as you do, and add the chocolate and stir until melted. Now you need to finely zest the mandarins into the mix using the finest grater you have; in effect, you need to burst the little pockets of oil into the mix. Mandarins have a very fine rind, so be gentle; you don’t want any of the white material that is under the rind. Now mix well and pour into the tart; leave to set overnight. 

To serve

Peel the mandarins and steep in the mandarin liqueur, top the delice with the grated chocolate, and serve with whipped cream, sweetened with a little of the liqueur.


Serves 12

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