Chocolate Delice Recipe Masterchef
Description
Chocolate Delice is a classic French dessert that is simple to make and is sure to tantalize your taste buds. It is made of a creamy, chocolate-flavored custard that is baked in a pastry shell and topped with either a thin layer of chocolate ganache or a meringue. This dessert is a great way to end a meal. The best part is that it is a relatively easy dessert to make. With a few simple ingredients and some basic steps, you can make your own Chocolate Delice in no time.
This recipe is adapted from the MasterChef Australia program. The recipe was created by the show’s judge, Melissa Leong. Her version of the Chocolate Delice is made with dark chocolate, cream and egg yolks. The chocolate ganache on top is made with dark chocolate and double cream. The light and fluffy meringue is made with egg whites and caster sugar.
Ingredients
For the pastry:
- 200g of plain flour
- 100g of cold butter, cubed
- 1 teaspoon of caster sugar
- 2 tablespoons of cold water
For the filling:
- 200g of dark chocolate, chopped
- 100ml of double cream
- 2 large egg yolks
- 1 teaspoon of vanilla extract
For the ganache:
- 100g of dark chocolate, chopped
- 100ml of double cream
For the meringue:
- 2 large egg whites
- 50g of caster sugar
Instructions
To make the pastry, place the flour and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the sugar and water and pulse again until the mixture comes together as a ball of dough. Transfer the dough to a lightly floured surface and knead for a few minutes until smooth. Wrap the dough in cling film and refrigerate for at least 30 minutes.
Preheat the oven to 180°C (356°F). Grease and line a 20cm (8 inch) cake tin with baking paper. Roll out the pastry on a lightly floured surface and use it to line the cake tin. Prick the base of the pastry with a fork and bake in the oven for 15 minutes. Once cooked, set aside to cool.
To make the filling, place the chocolate and cream in a medium saucepan over low heat and stir until the chocolate is melted and the mixture is smooth. Remove from the heat and set aside to cool slightly. In a bowl, whisk together the egg yolks and vanilla extract. Gradually add the melted chocolate mixture and whisk until combined. Pour the chocolate mixture into the pastry case and bake for 25 minutes or until just set.
To make the ganache, place the chocolate and cream in a medium saucepan over low heat and stir until the chocolate is melted and the mixture is smooth. Remove from the heat and pour the ganache over the cooled tart. Place in the refrigerator for at least 30 minutes to set.
To make the meringue, place the egg whites and sugar in a clean bowl and use an electric mixer to beat until soft peaks form. Spread the meringue over the tart and bake in the oven for 10 minutes or until lightly golden. Serve chilled.
Equipment
For this recipe, you will need:
- Food processor
- Rolling pin
- 20cm (8 inch) cake tin
- Baking paper
- Fork
- Medium saucepan
- Electric mixer
Notes
It is important to use cold butter when making the pastry. This will ensure that the pastry is light and flaky. If the butter is too soft, the pastry will be too crumbly and difficult to work with.
When making the ganache, be sure to stir the mixture constantly. This will ensure that the chocolate does not burn and the mixture is smooth.
When making the meringue, be sure to beat the mixture until soft peaks form. This will ensure that the meringue is light and fluffy.
Nutrition
One serving of this Chocolate Delice contains approximately:
- 415 calories
- 20.9g of fat
- 24.7g of carbohydrates
- 2.7g of protein
This dessert is relatively high in calories and fat, however it is a delicious treat that is sure to satisfy your sweet tooth. Be sure to enjoy this dessert in moderation!
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