Comments on: Chocolate Delice

By: Alan spedding ( cumbriafoodie )

Alan spedding ( cumbriafoodie ) — Fri, 25 Nov 2011 21:25:12 +0000

Seriously thinking about having a go at this one tomorrow , trouble is though…..im on a pre xmas diet ;-(

By: Jan

Jan — Wed, 20 Jul 2011 12:23:20 +0000

Eamon, Thank you so much for giving us the correct recipe; Anita, fantastic job of creating something beautiful out of the ruibbish MC site gave you.
Daughter made this this afternoon and between this site and Eamon’s managed to come up with something truly beautiful.

Thanks

By: ivo

ivo — Tue, 03 May 2011 12:26:07 +0000

I wonder what it is,thickened cream. I live in Portugal and I do not know what it is, here must have another name, which is the same as cream?

By: Eamon Sullivan

Eamon Sullivan — Fri, 18 Mar 2011 02:57:26 +0000

Hey,

Great job with the recipe…
The recipe on the master chef website is actually completely wrong which is propbably why you had so many troubles with it!!
They missed a lot of the steps.

I have just finished doing my recipe to set it straight and putting it on http://eamoneats.blogspot.com if you want to see the difference!

someone forwarded me this site saying it was already on the web! Good job.

Eamon

By: Rah

Rah — Wed, 21 Apr 2010 03:21:49 +0000

Hi, just wanted to know how many servings the recipe turns out to make? 4, 6 or 8?
Thanks looks great!

By: Yummum

Yummum — Wed, 06 Jan 2010 03:48:31 +0000

Thanks so much for persevering and tweaking this dessert. I love your step by step directions and photos. I feel encouraged to give it a go. Will let you know how I go!

By: deborah

deborah — Wed, 23 Dec 2009 03:13:53 +0000

Great job on this dessert! I put this in the ‘too hard’ basket to make at home – and I am an ex pastry chef. I don’t know why some people omit steps in recipes, it may be genuinely that they were forgotten, as there is an assumption of technique, or just plain meanness (chefs can be insecure).

i have just impulsively bought some 10 cm stainless steel rings and have been pressured by the family to make this dessert.

To bake the brulee in the moulds, you could wrap the bottom of each of the rings with glad bake or foil (twisting the paper up the sides to form a seal), and that way you could bake the brulee mix on top of the cut out biscuit, but it would need to be used quickly, as it would go soggy. But then you could pour the chocolate mix on top to set, then use a blow torch to heat the sides and pull off.I might try this and advise how it works…

By: Denise

Denise — Sun, 20 Dec 2009 02:23:47 +0000

i am about to attempt this for a Christmas Eve dinner. I cannot thank you enough for your fabulous site. They say forewarned is forearmed and with all your tips, especially the baking the creme brulee bit which i do sort of remember from the show, I feel sure I will have success. Will let you know. A big thank you and Merry Christmas.

By: mamaolive

mamaolive — Thu, 17 Dec 2009 15:10:18 +0000

Thanks for posting your link in the comments on MasterChef. With your clever work, and kindness to include the details, this should be doable. The pictures are lovely, too!

By: Angelgirl

Angelgirl — Wed, 16 Dec 2009 02:11:37 +0000

So glad I found your site. I also looked at the recipe and remembered the brulee was put into the oven , it is so annoying when a recipe is not as it is on the show -not professional at all on their part. Good job well done. Thanks