Preparation Time: 15 minutes
Cooking Time: 15 minutes
- For the dark chocolate delice
- 100g 70% dark chocolate
- 200g butter
- 100g cocoa powder
- 5 eggs
- 300g sugar
- 350ml double cream
- For the mulled cherry compote
- 200g frozen or tinned cherries
- 100g sugar
- juice and peel of 1 orange
- 1 cinnamon stick
- 5 cardamom pods
- 2 star anise
- small handful of coriander seeds
- 5 cloves
- 20g cornflour
For the dark chocolate delice
Put the chocolate, butter and cocoa powder in saucepan and heat gently until melted and smooth.
Separate the egg yolks and whites.
Add half the sugar to the egg yolks and beat until pale.
Add the remaining sugar to the egg whites and whisk until they form peaks.
Whisk the cream to the ‘ribbon stage’ (the whisk will leave marks in the stiffened cream).
Fold the egg whites into the egg yolks, then fold in the melted chocolate mixture. Lastly, incorporate the cream.
Pour the mixture into small bowls or ramekin dishes. Add the cherry compote (below) and serve.
For the mulled cherry compote
Place the cherries in a pan with the sugar, orange juice and peel, and the cinnamon stick. Place all the other spices in a muslin cloth or kitchen cloth and tie a knot. Place the spice bag into the pan. Bring the ingredients to the boil
Meanwhile, mix the cornflour with a little cold water and stir until thickened.
Stir the cornflour into the mulled cherries and leave the compote to cool.
Spoon the cherry compote on to the chocolate delice and serve.
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