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Recipe: How to bake an indulgent chocolate and hazelnut delice

Executive chef at Stanley House, Steve Williams, shares his recipe for an indulgent chocolate and hazelnut delice. For when nothing but rich chocolate will do…

Makes 4

Ingredients

For the chocolate sponge

  • 93g egg yolk
  • 90g icing sugar
  • 190g egg white
  • 45g caster sugar
  • 180g cocoa powder – sifted

For the chocolate delice

  • 175g whipping cream – semi whipped
  • 100g dark chocolate – melted over a bain-marie
  • 40g chocolate hazelnut spread – added to chocolate and melted
  • 50g egg yolks
  • 50g caster sugar
  • Splash of water

For the mirror glaze

  • 75g caster sugar
  • 60g water
  • 25g cocoa powder
  • 45g whipping cream
  • 1.5 leaves gelatine – soaked in water until soft and squeezed dry

To finish

  • Raspberries
  • Vanilla ice cream

Method: for the chocolate sponge

  1. Whisk the egg yolks and the icing sugar to a sabayon
  2. Whisk the egg whites and the caster sugar to a stiff peak
  3. Fold the yolk mix and the whites mix together then very gently add the sifted cocoa powder and fold into the egg mix
  4. Spread the mix evenly onto a greaseproof lined tray and cook at 180 degrees Celsius for 6-8 minutes
  5. Leave to cool and cut to fit the bottom of your mould

Method: for the chocolate delice

  1. Bring to the boil the water and caster sugar and cook until a temperature of 121 degrees Celsius is reached
  2. Pour the sugar onto the chocolate and hazelnut mix and whisk for one minute until cool
  3. Fold in the cream and mix well
  4. Pour into your mould and smooth off the surface
  5. Leave in the refrigerator until cold

Method: for the mirror glaze

  1. Bring to the boil the water and caster sugar and simmer for four minutes
  2. Add the cocoa powder and the cream, bring back to the boil and simmer for a further three minutes. Take of the heat
  3. Add the gelatine and dissolve
  4. Pass through a sieve and cool to blood temperature
  5. Pour evenly onto your delice and leave to cool in the refrigerator

To finish

  1. Carefully de-mould your delice and arrange on a plate with the accompaniment of your choice. Great with raspberries and vanilla ice cream
  2. Enjoy!