cooklybookly
favorite
print
rate
Serves
US | Metric
Ingredients
Delice
  • 175 g Good Quality Dark Chocolate
  • 3 Egg Yolks
  • 25 g caster sugar
  • 200 ml double cream
  • 125 ml whole milk
Cocoa Nib Tuile
  • 3 egg whites
  • 100 g caster sugar
  • 100 g plain flour
  • handful of cocoa nibs
Salted Caramel Sauce
  • 60 ml water
  • 150 g caster sugar
  • 100 ml double cream
  • 2 tbsps salted butter
  • 1 tsp sea salt
Orange Mascarpone
  • 150 g mascarpone cheese
  • 2 Heaped tablespoon icing sugar
  • 1 zest of an orange
  • juice of half an orange
Chocolate Delice with Cocoa Nib Tuile, Salted Caramel and Orange Mascarpone Chocolate Delice with Cocoa Nib Tuile, Salted Caramel and Orange Mascarpone
Chocolate Delice with Cocoa Nib Tuile, Salted Caramel and Orange Mascarpone
made with 70% Guatemalan Chocolate

Rich and indulgent dessert perfect for a dinner party

Prep 1 hour
Total 2 hours 30 minutes
  • To make the delice melt the chocolate over low simmering water and allow to cool slightly
  • beat the egg yolks and sugar together until a light creamy texture is achieved
  • Boil the milk and 125 ml cream lightly then pour onto the egg mix whisk and then return to the heat stirring until a custard is formed allow to cool slightly
  • Whisk the remaining cream into stiff peaks before combining all three elements whisking until smooth then divide into moulds to set in the fridge until ready to serve (minimum 1 hour)
  • To make the tuile whisk together the egg whites, flour and sugar preheat the oven to 160℃ spread the batter thinly on parchment covered tray and sprinkle with the cocoa nibs before baking for 8-10 mins these will crisp up as they cool
  • For the caramel add water and sugar to a pan and heat over a medium heat until it reaches an amber colour remove from the heat and carefully add the cream whilst stirring. add the butter and salt stirring until completely incorporated allow to cool
  • To make the orange mascarpone simple combine all the ingredients and mix well
  • Serve as pictured

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Chocolate Delice with Cocoa Nib Tuile, Salted Caramel and Orange Mascarpone
made with 70% Guatemalan Chocolate

Rich and indulgent dessert perfect for a dinner party

favorite
print
rate
Prep 1 hour
Total 2 hours 30 minutes
Serves
US | Metric
Ingredients
Delice
  • 175 g Good Quality Dark Chocolate
  • 3 Egg Yolks
  • 25 g caster sugar
  • 200 ml double cream
  • 125 ml whole milk
Cocoa Nib Tuile
  • 3 egg whites
  • 100 g caster sugar
  • 100 g plain flour
  • handful of cocoa nibs
Salted Caramel Sauce
  • 60 ml water
  • 150 g caster sugar
  • 100 ml double cream
  • 2 tbsps salted butter
  • 1 tsp sea salt
Orange Mascarpone
  • 150 g mascarpone cheese
  • 2 Heaped tablespoon icing sugar
  • 1 zest of an orange
  • juice of half an orange

  • To make the delice melt the chocolate over low simmering water and allow to cool slightly
  • beat the egg yolks and sugar together until a light creamy texture is achieved
  • Boil the milk and 125 ml cream lightly then pour onto the egg mix whisk and then return to the heat stirring until a custard is formed allow to cool slightly
  • Whisk the remaining cream into stiff peaks before combining all three elements whisking until smooth then divide into moulds to set in the fridge until ready to serve (minimum 1 hour)
  • To make the tuile whisk together the egg whites, flour and sugar preheat the oven to 160℃ spread the batter thinly on parchment covered tray and sprinkle with the cocoa nibs before baking for 8-10 mins these will crisp up as they cool
  • For the caramel add water and sugar to a pan and heat over a medium heat until it reaches an amber colour remove from the heat and carefully add the cream whilst stirring. add the butter and salt stirring until completely incorporated allow to cool
  • To make the orange mascarpone simple combine all the ingredients and mix well
  • Serve as pictured

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Our social features are coming soon