Chocolate Delice and Peninsula Larders Strawberry Flavour Pearls add a decadence to your desserts

Chocolate Delice, Strawberry Flavour Pearls and Hazelnut Crumb

Rich decadent Chocolate Delice with the crunch of hazelnut crumb and the fruity pop of Strawberry Flavour Pearls. Now that’s a dinner party winner. And believe it or not it’s not that difficult to make. Read on…

Peninsula Larders Strawberry Flavour Pearls add a decadence to your desserts

What you will need…

Our recipe has two parts…the Chocolate Delice and the crumb. Both can be prepared days in advance. There are many versions of this recipe around with the most famous being from Raymond Blanc. Here is a link to his YouTube tutorial  https://youtu.be/h0mfmo0sj0I it’s worth watching before you start cooking, particularly if you want to make the hazelnut garnish. 

We have made individual portions. This recipe will make 1.11 litres of mix so 6 – 10 portions depending on the size of your molds. Also we have elected to have our crumb as a garnish/texture on the side versus as a base.

Flavour Pearls add a splash of colour, beauty and contrasting pop of flavour to your rich and decadent dessert. We used Strawberry but there are many flavours to choose from. Yuzu, Raspberry, Tangerine. Pepperberry & Cherry, Blackcurrant, Honey, Passionfruit, Salted Caramel. It’s up to you! Take a look at the range here.

Chocolate Delice

  • 400 gm dark chocolate (70% cocoa solids) – chopped
  • 550 ml cream
  • 120 gm egg yolks (6-7 yolks)
  • 40 gm caster sugar

Place chocolate in a largeish bowl and set aside. Bring cream to the simmer in a saucepan over medium heat. Whisk yolks and sugar in a large heatproof bowl. Stirring continuously, add cream in a thin steady stream until incorporated, then stir over a saucepan of simmering water until thick (6-8 minutes). Strain cream mixture over chocolate, stir until combined. Pour into moulds then refrigerate until set (2-3 hours).

Hazelnut Crumb

  • 100 g hazelnut meal
  • 150g flour
  • 75g butter
  • 75g brown sugar
  • 50g chopped roasted hazelnuts – add last

Combine ingredients by pulsing in a food processor or go old school with your hands and rub butter into flour and mix in remaining ingredients.Sprinkle onto a tray lined with baking paper and bake at 180C for 15-20mins or until golden brown.Crunch it up a little before serving.

To serve

  • Flavour Pearls – Your flavour selection – 1 x 50g jar or 1 x 110g jar…depending on how generous a portion of Pearls you desire.
  • Delice
  • Hazelnut Crumb

Run a small knife dipped in hot water around sides of molds, un-mold chocolate delice onto serving plates. Top with Flavour Pearls. Add a pile of hazelnut crumb to the side and enjoy.

*this is a super rich dessert – a bowl of double cream on the table wouldn’t go astray either.

Until next time

Enjoy…from the Peninsula Larder Team

 

“Life is uncertain. Eat dessert first.” -Ernestine Ulmer