Chocolate Macadamia Delice

11:30 am on 13 December 2010

Serve a very small portion with fresh raspberries, strawberries or cherries for dessert or an even smaller portion with coffee.

(Makes one 30cm x 10cm loaf tin/30 slices}


  • 100ml (1/3 cup + 1 tbsp) cream
  • 185g (1 cup less 1 ½ tbsp) sugar
  • 3 egg yolks
  • 125g unsalted butter ( diced and softened)
  • 150ml (2/3 cup less 1 tbsp)  freshly squeezed orange juice {strained}    
  • 2 tsp finely grated orange zest
  • 500g dark chocolate tablet (72%} (roughly chopped)
  • 120g (1 cup) toasted macadamias (roughly chopped)


Line a 30cm x 10cm loaf tin with plastic wrap leaving extra length at ends for covering Chocolate Delice.

Pour cream into a small pot, place over a medium heat and bring to just below boiling point.

Into a medium-sized bowl place sugar and egg yolks and using a wooden spoon beat till well combined.

Add butter and beat till mixture is nearly smooth.

Add hot cream and stir to combine.

Add orange juice and zest.

Transfer mixture to a medium-sized pot and place over a medium heat.  Stirring constantly heat mixture to boiling point.

Remove pot from heat.  Add chocolate and stir till chocolate is melted.

Add macadamias and stir to combine.

Pour Chocolate Delice into prepared loaf tin and using a spatula level the top.  Cover with plastic wrap and refrigerate for 4-6 hours or overnight till set.

To serve

Remove Chocolate Delice from loaf tin and remove plastic wrap.  To obtain clean, smooth slices let Chocolate Macadamia Delice sit at room temperature for 30 minutes before attempting to slice. Slice thinly and serve immediately.

Any remaining Chocolate Macadamia Delice is best stored wrapped in plastic wrap and refrigerated in an airtight container for up to one week.

John Hawkesby’s wine recommendation

Stonecroft 2008

Feudi Torantino 2008

From Nine To Noon

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