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
Related Posts
The Zero Waste Company Introduces New Independent Business Emporium →
Peak performance for Tunbridge Wells pub team →
Chicken Caesar Salad →
Comments