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- By Kiwi Super Chef Simon Gault
This recipe comes from Chef Rob Hope-Ede, who used to work for me and is now the Head Chef at Onemata at the Park Hyatt. I’ve shamelessly pinched it because it’s absolutely delicious.
Ingredients
5 large egg yolks
1½ cups icing sugar
250g dark chocolate (60–70%), chopped
250g unsalted butter, softened and cubed
350ml cream
½ tsp vanilla essence
3 Tbsp orange liqueur (triple sec, Cointreau or Grand Marnier)
Pinch of salt (optional)
Method
Line a terrine mould or loaf tin with cling film, leaving enough overhang to help lift it out later.
Place the egg yolks and icing sugar in a heatproof bowl over a saucepan of barely simmering water. Whisk continuously for 4 to 5 minutes until thick, pale and ribbon-like. Remove from the heat.
Melt the chocolate in a heatproof bowl over barely simmering water. Add the butter a few cubes at a time, stirring until smooth and glossy. Stir in the pinch of salt if using. Let it cool slightly so it’s just warm.
Fold the chocolate mixture into the egg yolk mixture until smooth.
In a separate bowl, whip the cream with the vanilla to very soft peaks, then fold in the orange liqueur.
Gently fold the whipped cream through the chocolate mixture in two or three additions.
Pour into the prepared mould, smooth the top, give it a light tap on the bench, then refrigerate for at least 6 hours, preferably overnight.
Slice with a hot knife and serve chilled.
Simon Says
Don’t rush the yolks. You want them pale, thick and ribboning. That’s what gives you that silky texture.
Let the chocolate cool slightly before mixing. It should be just warm, not hot, and add it gradually.
When I say soft peaks, I mean soft. If the cream’s too firm, you’ll lose that smooth finish.
Fold gently. You’re keeping the air in, not beating it out.
Leave it overnight if you can. It sets better and tastes even better the next day.
Use a hot knife for slicing. Dip, wipe, slice. Clean every time.
A pinch of salt lifts the chocolate. Small thing, big difference.
If it’s a bit soft when you turn it out, 30 minutes in the freezer and you’ll slice it like a pro.
Slice and serve with a quenelle of crème fraîche, fresh berries (I used raspberries) and mint.
