Chocolate St Emilion recipe
Inviting guests over for a Christmas dinner party? Then why not pull out all the stops and treat them to these sumptuous chocolate St Emilion desserts? This easy-to-follow recipe was developed by fine-dining restaurant Ballymaloe House's head chef JR Ryall, who thinks that these eye-catching puds are just the ticket for a sophisticated soirée.
"This rich chocolate mousse is a dish for grown-ups," says JR. "It has a rich yet clean taste and it is not too sweet. The texture is smooth and melting, and the boozy macaroon on the bottom adds a pleasant kick. Serve with thick pouring cream."
For a quicker, easier recipe, skip the nougatine shards or use a shop-bought alternative.
Please note: Once portioned into glasses, you will need to leave your chocolate St Emilions to set for two hours before serving.
Ingredients
- 110 g salted butter
- 170 g caster (superfine) sugar
- 50 g glucose syrup
- 2 tbsp water
- 170 g cocoa nibs
- 1 handful of gold leaf flakes (optional)
- 3.9 oz salted butter
- 6 oz caster (superfine) sugar
- 1.8 oz glucose syrup
- 2 tbsp water
- 6 oz cocoa nibs
- 1 handful of gold leaf flakes (optional)
- 3.9 oz salted butter
- 6 oz caster (superfine) sugar
- 1.8 oz glucose syrup
- 2 tbsp water
- 6 oz cocoa nibs
- 1 handful of gold leaf flakes (optional)
- 110 ml double (heavy) cream
- 2 large (US extra-large) eggs, separated
- 110 g dark (semisweet) chocolate (62–70% is best), broken into small pieces
- 3.9 fl oz double (heavy) cream
- 2 large (US extra-large) eggs, separated
- 3.9 oz dark (semisweet) chocolate (62–70% is best), broken into small pieces
- 0.5 cup double (heavy) cream
- 2 large (US extra-large) eggs, separated
- 3.9 oz dark (semisweet) chocolate (62–70% is best), broken into small pieces
- 6 almond macaroons
- 2 tbsp dark rum, brandy, Grand Marnier or Amaretto liqueur
- 1 handful of nougatine shards (optional)
- 1 jug of thick pouring cream
- 6 almond macaroons
- 2 tbsp dark rum, brandy, Grand Marnier or Amaretto liqueur
- 1 handful of nougatine shards (optional)
- 1 jug of thick pouring cream
- 6 almond macaroons
- 2 tbsp dark rum, brandy, Grand Marnier or Amaretto liqueur
- 1 handful of nougatine shards (optional)
- 1 jug of thick pouring cream
Details
- Cuisine: French-inspired
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
To make the nougatine shards (optional)
- Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4. Line 2 large baking sheets with baking paper.
- Combine the butter, sugar, glucose syrup and water in a heavy pan and place on a medium–low heat. Allow the mixture to come to a boil and simmer for 1 minute. Remove from the heat, add the cocoa nibs and stir to combine.
- Divide the mixture between the two lined baking trays. Spread thinly using a palette knife and bake for 15-20 minutes, until the sheet of nougatine is golden brown. Allow to cool, break into shards and decorate with a few flakes of gold, if you like. Store in an airtight container.
To make the chocolate mousse
- Choose six pretty glasses or pots to set the chocolate mousse in. Place one almond macaroon in the bottom of each receptacle. Break the macaroon if necessary for it to fit. Pour a splash of your chosen spirit or liqueur over each macaroon and set to one side.
- Warm the cream in a heavy pan until just below boiling point. Remove from the heat, add the chocolate and stir until the cream and chocolate form a smooth glossy mixture. Mix in the egg yolks.
- Whisk the egg whites to stiff peaks, keeping an eye on them so they do not become grainy. Stir 1/4 of the egg white into the chocolate mixture to lighten it. Gently fold in the remaining 3/4 until completely mixed through, being careful not to knock out all the air. Pour the mixture over the macaroon in each serving glass and place in the refrigerator for 2 hours to set.
- Serve topped with nougatine shards, if you like, and with thick pouring cream.
Recipe extracted from Ballymaloe Desserts: Iconic Recipes & Stories from Ireland by JR Ryall (Phaidon, £39.95). Photography by Cliodha Prendergrast.
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