Chef Bradley Hornby from Wills Domain shares his recipe.
We make all our dessert components but that doesn't mean you have to. Here is an easy way to present your guests with a restaurant-level dessert without having to spend all day in the kitchen.RECIPE: Chocolate Pave
Serves: 4225g bittersweet chocolate pieces
1 vanilla pod
Melt chocolate, butter and cream in a bowl over a pot of hot water. In a separate bowl make a sabayon by beating egg yolks, sugar, coffee and the seeds scraped from the vanilla pod. Whisk over a pot of simmering water until really thick and creamy. Fold the melted chocolate into the sabayon. Pour into desired moulds and set in fridge.
If you want to make life really easy, pour into nice glassware and you can serve direct in those. Serve at room temperature.We serve ours with Chantilly cream, soft caramel, chocolate crumble, raspberry sorbet and seasonal fruit. You can achieve this by serving with a scoop of your favourite store-bought sorbet and crumbling your favourite biscuits over top. Segment fruit like we have or simply garnish with berries.
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