- Home
- Hotels
- Gift Vouchers
- Competitions
- Rare News
- Rare Events
- Rare Guides
- Rare Recipes
- Salmon Tartare with Crab and Caper Mayonnaise
- Welsh Lamb Recipes
- Layered Chocolate Mousse Cake with Chocolate Ganash
- Jellied Ham Hock Terrine
- Bodysgallen Key Lime Pie
- Braised Pig Cheek with Swede Purée and Calvados Sauce
- Roasted Monkfish with Chicory Asparagus and Orange Butter Sauce
- Rhubarb Bavaroise with Rhubarb Sorbet
- Beef Wellington
- Ham Hock with Broad Beans and Spring Pea Salad
- Asparagus Recipes
- Welsh Rarebit
- Hake, Prawns & Shrimps
- Venison with Chestnut
- White Chocolate Truffles
- Panattone Terrine
- Cassoulet
- Squid with Chorizo
- Meat Mezze Board
- Black Forest Fondant
- Cheese Brulee
- Duck Legs with Pears
- Choc & Chilli Panna Cotta
- Lamb in Parma Ham
- Chocolate Fondant
- Winter Pesto
- Roasted Shoulder of Pork
- Venison Terrine
- Langoustine Cocktail
- Leek Risotto
- Chocolate Truffles
- Guinea Fowl and Samosa
- Lemon Tart 2
- Welsh Cheese Paté
- Sea Bass and Crab Rissole
- Chocolate and Tia Maria Mousse and Caramel Shards
- Mushrooms in Truffle Oil
- Monkfish with Red Pepper
- Chocolate Orange Velvet
- Potted Pigeon
- Lamb and Potato Pie
- Groes Honey Ice Cream
- Oak Smoked Salmon
- Portmeirion Lamb Rack
- Bara Brith Pudding
- Mussel Soup
- Slow Roast Welsh Lamb
- Moist Pistachio Cake
- Rhubarb and Champagne Trifle
- Warm Spring Asparagus with Poached Egg and Herby Lemon Butter
- Bengal Style Fish Curry
- Crème Caramel with Ginger Poached Rhubarb
- Bara Brith Bread and Butter Pudding 2
- Poached Haddock Topped with Glazed Welsh Rarebit
- Roast Saddle of Local Lamb with Parsley and Pine Nut Stuffing
- Asparagus with Balsamic Vinegar and Shaved Parmesan
- Asparagus Risotto
- Pork & Pistachio Rillettes
- Pan Roasted Halibut
- Green Apple Mousse
- Mussels with Thai Curry
- Beef & Bearnaise Sauce
- Berry Pavlova
- Ham & Parsley Terrine
- Honey Glazed Duck
- Baked Vanilla Cheesecake
- Vincisgrassi
- Chicken Foie Gras Parfait
- Two Style Guinea Fowl
- Mango Delice
- Rabbit & Tarragon Terrine
- Rack of Elwy Valley Lamb
- Orange Passion Fruit Tart
- Pot Roast Pheasant
- Apple Chutney / Tarte
- Banana and Ginger Soufflé
- Bass and Laverbread
- Bass and Scallops
- Bass with Shrimp Butter
- Beef Oxtail Potato Lattice
- Beetroot and Feta Salad
- Bream with Salsa Verde
- Blackberry Cheesecake
- Lemon & Lime Chiboust
- Bitter Chocolate Delice
- Chocolate Fondant
- Chocolate Mousse
- Chocolate & Chilli Brownie
- Cranachan
- Egg Custard Tart
- Duck and Apple Sauce
- Spiced Duck Breast
- Foie Gras & Greengages
- Cape Malay Fish Casserole
- Roast Grouse
- Ham and Asparagus
- Ham Hock Verrine
- Rack of Welsh Lamb
- Lamb Fillet & Bon-bon
- Lamb Kebabs with Tzatziki
- Lamb Rump & Shoulder
- Lamb & Tomato Fondant
- Lemon Tart
- Melin-y-Coed
- Mushrooms on Ciabatta
- Mussels with Coconut
- Nettle and Oatmeal Soup
- Caramelised Onion Tart
- Rosemary Pannacotta
- Pigeon and Peas
- Pigeon with Red Cabbage
- Roast Plaice and Truffle
- Raspberry Soufflé
- Hot Smoked Wild Salmon
- Seared Scallops
- Scallops with Crab Cakes
- Venison and Chestnuts
- Shin of Venison Pudding
- Rarebits Blog
- Rare Organised Tours
- Golf in Wales
- Savour the True Taste
- Welsh Facts
- Bookshop
- Partners
- Affiliates
- Photos of Brecon
- Contact us
Bitter Chocolate Delice
Rare Recipe from Duncan Barham, The Grove Narberth
Chef Duncan Barham's style is a mix of modern British influenced by classical French techniques. He has fully embraced the ethos of eating locally, helping develop The Grove's kitchen garden and exploring the numerous foraging opportunities in and around their 26 acres.
Bitter Chocolate Delice
INGREDIENTS - THE BASE
- 50g unsalted butter
- 50g golden syrup
- 250g muesli with nuts
INGREDIENTS - THE CHOCOLATE MOUSSE
- 325g milk
- 140g double cream
- 2 eggs
- 400g 70% dark chocolate
- Seeds from 1 vanilla pod
METHOD
- Melt the butter with the golden syrup, stir in the muesli until it is well combined and sticky. Turn this mixture into a loose bottomed cake tin and press it down firmly with the back of a spoon to cover the base of the tin. Refrigerate for 20 minutes to set.
- Place the milk, cream and vanilla seeds into a pan and heat to scalding point (just before it is about to boil).
- In a clean bowl, whisk the eggs until they are pale and fluffy
- Over a bain marie, melt the chocolate then add the milk and cream mixture. Stir well to combine the chocolate with the liquid.
- Fold the chocolate mixture into the whisked eggs until a nice even colour and consistency has been achieved. Pour the mousse onto the muesli base and chill in the fridge for at least 2 hours or until the mousse has firmed.
- To serve, run a hot knife around the inside edge of the cake tin to release the mousse and lift out your delice. Dust the top with cocoa powder and serve with fresh raspberries and a good quality rapberry sorbet.