Chocolate Syllabub
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This chocolate syllabub is one of my favorite desserts to whip up when I want something decadent without spending hours in the kitchen. The whole thing comes together in under an hour, making it perfect for unexpected guests or satisfying a sudden chocolate craving. Dark chocolate is loaded with antioxidants, so you can feel a bit virtuous indulging in this rich, creamy treat. What I love most is how simple the technique really is once you get started. The combination of whipped cream, melted chocolate, and toasted hazelnuts creates this wonderfully luxurious texture that tastes far more complicated than it actually is.
Ella x
Ingredients
- 400 gdark chocolate
- 500 mlheavy cream
- 200 ggranulated sugar
- 100 gunsalted butter
- 4 egglarge egg yolks
- 1 mLvanilla extract
- 5 gsalt
- 100 gchopped hazelnuts(optional garnish)
- 20 gcocoa powder(for dusting)
- 10 gbaking cocoa(for dusting)
- 100 mLunsalted milk
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use an oven thermometer to ensure accuracy.
- 2
In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate, stirring occasionally.
Tip: Use a spatula to scrape the sides of the bowl.
- 3
In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract until pale and thickened.
Tip: Be careful not to scramble the eggs.
- 4
Temper the egg yolk mixture with the melted chocolate, whisking constantly.
Tip: This will help prevent the eggs from scrambling.
- 5
Pour the mixture into 6 (1/2 cup) ramekins or small baking dishes.
Tip: Make sure the ramekins are hot before pouring in the mixture.
- 6
Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
Tip: This will create a water bath and help cook the syllabub evenly.
- 7
Bake for 25 minutes or until the edges are set and the centers are still slightly jiggly.
Tip: Don't overbake, as this can cause the syllabub to curdle.
- 8
Remove the ramekins from the water bath and let them cool to room temperature.
Tip: Cover and refrigerate for at least 2 hours or overnight.
- 9
Just before serving, sprinkle with cocoa powder and hazelnuts (if using).
Tip: Serve chilled and enjoy!
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