Chocolate Delice with Cappuccino Mousse & Orange & Hazelnut Biscotti

With its 3 separate components this is quite a complicated dessert to pull off, but if you have a spare hour, and love to cook, the results are well worth the effort. If, however, it all sounds like to much hard work, it’s on the restaurant menu at The Guildford Arms.

The first stage is the biscotti. This is an Italian (twice cooked) biscuit. It is first baked in a loaf, allowed to cool, and then cut into long fingers.  It is very fragile, so care is needed or you will end up with more crumbs than biscuits. Crushing the hazelnuts quite small should help you to achieve an even, unbroken, biscuit.

Orange & Hazelnut Biscotti
400g Plain flour
2 teaspoon Baking Powder
100g Hazelnuts – roasted, skinned & crushed
250g Caster sugar
P Salt
200g Unsalted butter – soft
2 Yolks
2 Eggs
1t Vanilla
1 Orange Juice & zest

  • Place ingredients in mixing bowl & knead gently for 2 minutes.
  • Roll into thin logs & bake on silicon paper at 160C until golden brown & firm.
  • Remove to cooling rack & allow to cool for 1 minute
  • Slice into long diagonals & place back on silicon paper.
  • Bake 120C until golden all over. Remove to rack & cool.

The mousse is probably the trickiest component. To make the sabayon base put the yolks, coffee & sugar into a large metal mixing bowl and place that on top of a large pot of boiling water. Turn down the heat & whisk vigorously until the mixture is light and fluffy and hot to the touch. Squeeze out the water from the gelatine leaves & whisk into the sabayon. Keep whisking until the mixture is cool, then fold in the whipped cream. Put into a piping bag & chill.

Cappuccino Mousse
125g Caster Sugar
70ml Espresso
7 Yolks
800 ml Whipping Cream – whisked to soft peaks
2 Gelatine leaf – softened in cold water

  • Whisk whipping cream to soft peaks
  • Whisk sugar, coffee & yolks over boiling water until sabayon
  • Whisk in softened gelatine – whisk until cool.
  • Fold in whipped cream

The delice is actually the simplest component. The base is really just a variation of a cheesecake base and the topping is a cooked custard with chocolate melted into it. It is therefore important to use a good quality dark chocolate. Don’t be tempted to leave out the salt; it really brings out the flavour & helps to balance the richness.

Chocolate Delice

70g Biscotti crumbs
20g Unsalted butter – melted
15g      Caster sugar

175ml Milk
350ml Whipping cream
2 Eggs
325g Dark chocolate
Pinch Salt

  • 18cm square sandwich tin with removable base or mould
  • Mix crumbs with butter, push into mould & compact
  • Bake 180C for 5 minutes
  • Remove & chill
  • Bring milk & cream to the boil with the salt
  • Whisk eggs & then whisk in hot cream
  • Stir over heat until thickened
  • Whisk in chocolate
  • Allow to cool a little then pour over the base
  • Set in fridge
  • Slice & blast with blowtorch to turn glossy
  • Serve with a generous pipping of cappuccino mousse & a biscotti
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