Valrhona’s Caraibe Chocolate Delice

A simple chocolate dessert to make with few ingredients and it can easily be prepared in advance.


80g caster sugar

4tsp water

1 egg

2 egg yolks

220g Valrhona Caraibe chocolate

250ml lightly whipped cream


Have ready six stainless steel moulds measuring approx 3inch wide and 2inch deep and set aside on parchment paper on a flat tray.

1. Make a sabayon whisking the eggs, yolks, sugar and water in a round bottom bowl over a boiling water bath until light and airy and set aside.

2. Melt the chocolate and add to the sabayon taking care that they are both warm.

3. Fold in the lightly whipped cream.

4. Carefully fill the moulds with the mix and place in the fridge until set.

Bohemia Bar and Restaurant

Green Street

St. Helier



Channel Islands


Chocolate Traveller Notes

The recipe title includes Valrhona's Caraibe dark chocolate so I should of course then recommend this but there are many suitable fine dark chocolates from Michel Cluizel, Valrhona and Amedei, in various weights.

Michel Cluizel
Couverture chocolate
Cooking & couverture chocolate

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