Dark chocolate delice with jaffa sauce, raspberry sorbet & pistachio

Dark chocolate delice with jaffa sauce, raspberry sorbet & pistachio

By
From
Huxtabook
Serves
12
Photographer
Chris Middleton

This would have to be the Huxtable signature dessert, created by our dessert maestro, Krista Corbett. The flavours are rich but balanced, and it looks amazing too. There was an uproar among the regulars when this dessert was taken off the menu. This recipe makes 12, as it is a lot of work to make just six. You can then leave any uneaten portions in the freezer, but I know they won’t last long!

Ingredients

Quantity Ingredient
Orange zest powder, for sprinkling
Raspberry sorbet, to serve

Delice

Quantity Ingredient
370g 65% couverture chocolate, melted and kept warm, plus extra melted dark chocolate, for coating your 12 delice moulds
160g caster sugar
2 eggs
4 egg yolks
500ml semi‑whipped cream, (whipped until just thickened)

Bitter dark chocolate jaffa sauce

Quantity Ingredient
55ml milk
110ml pouring cream
55ml liquid glucose
30ml grand marnier, or other orange-flavoured brandy liqueur
2 oranges, zested with a peeler, taking care to avoid the white pith
165g dark chocolate, chopped

Pistachio garnish

Quantity Ingredient
3 tablespoons isomalt, (see Note)
2 tablespoons blanched, peeled, toasted and chopped pistachio nuts, plus extra for sprinkling

Method

  1. For the delice

    Thinly coat twelve 105 ml delice moulds with some extra melted chocolate; we use 7 cm x 4 cm diameter half-sphere silicone moulds. Make sure the chocolate coating is as thin as possible, and wipe the edges clean. Cover with baking paper and store in the freezer to set the chocolate.
  2. Place the sugar in a small saucepan with enough water — about 2 tablespoons — to create a wet ‘sand’ mixture. Brushing down the side of the pan with water as necessary, heat the sugar slowly. When it reaches 115°C on a sugar thermometer, begin whisking the eggs and egg yolks on high speed, using an electric mixer.
  3. When the sugar reaches 118°C, remove the pan from the heat. When the bubbles have subsided, slowly pour the sugar mixture into the whisking egg mixture. Continue whisking until the bottom of the bowl is cold.
  4. Transfer the mixture to a clean, dry bowl. Quickly mix in one-third of the melted chocolate, then fold in the remaining melted chocolate. Working quickly, stir in one-third of the whipped cream, making sure to scrape the bottom of the bowl.
  5. Spoon the mixture into a disposable piping (icing) bag, then pipe into the frozen chocolate-coated moulds, making sure not to leave any air gaps. Using a palette knife, smooth over the tops, to create a completely flat surface.
  6. Store in the freezer until needed; the delice will keep for several days.
  7. For the bitter dark chocolate jaffa sauce

    Combine the milk, cream, glucose, Grand Marnier and orange zest in a saucepan. Warm over very low heat for 15 minutes, making sure the mixture doesn’t reduce.
  8. In a large bowl, combine the chocolate and 110 ml water. Pour in the hot milk mixture, whisking constantly until all the chocolate has melted and a shiny, smooth sauce has formed. Leave at room temperature until cool, then strain through a fine sieve, into a container. Cover and store in the fridge; the sauce will keep for several days.
  9. For the pistachio garnish

    Preheat the oven to 190°C and line a large round tray with baking paper. Place the isomalt on the tray and heat in the oven for 5–6 minutes, until dissolved into a syrup.
  10. Remove the tray to a bench. As the syrup cools down, work it with a small palette knife, to allow it to spread into a thin layer on the tray. Once the isomalt has stopped separating and stays as a thin layer, immediately and evenly sprinkle the pistachios over. Cool on the tray to room temperature, then carefully peel off the isomalt.
  11. Store between sheets of baking paper in a well-sealed container in the freezer; the garnish will keep for several days.
  12. To assemble and serve

    At least 6 hours before serving, carefully unmould the delices. To defrost, gently place on the inside of the lid of a large plastic container lined with baking paper. Tape some doubled-over paper towel to the inside of the container (to absorb any condensation as the delices defrost), then place over the delices as a ‘lid’.
  13. When the delices have defosted, drizzle a line of jaffa sauce along the middle of each plate using a spoon. Place each delice just to one side of the centre, in the middle of the sauce. Sprinkle some extra chopped pistachios over the line of sauce nearest to the middle of the plate. Using your thumb and index finger, gently sprinkle a line of orange zest powder along the jaffa sauce and across the middle of the delice.
  14. Place a scoop of sorbet on top of the pistachios. Finally, place a shard of the pistachio garnish in between the sorbet and delice. It’s a lot of work, but it is certainly worth it!

Note

  • Isomalt is a sugar substitute made from beetroot (beets). It is as sweet as sugar, but with half the calories, and resists crystallising.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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