The brief was simple and unapologetic: make a dessert that begs to be eaten with your fingers. A creation so indulgent you would secretly finish it spoonful by spoonful before anyone else could claim it, maybe even scraping the dish clean to make sure nothing is wasted.
That irresistible idea came from Ele, whose phrase “if you don’t lick your fingers you only enjoy half” was impossible to resist. From there I sifted through every chocolatey recipe in my mind until one clear picture formed: a combination built to make you melt with pleasure.
The plan fell into place as my taste buds began to dance: an extra-dark chocolate fondant (something I’d wanted to make for years), a comforting chocolate-and-orange custard, a cloud of unsweetened whipped cream, and syruped raspberries for a bright, fruity finish. The result is a spoonable chocolate glass designed to be licked clean.
Chocolate Fondant:
- 70% dark chocolate, 250 g
- butter, 200 g
- eggs, 4
- icing sugar, 100 g
Preheat the oven to 180°C. Melt the dark chocolate and butter together in a double boiler, taking care that no water gets into the chocolate. Add the sifted icing sugar and stir until the mixture is smooth and homogeneous. Fold in the eggs one at a time, whisking gently to incorporate.
Pour the batter into a plum cake tin lined with baking paper and bake for about 30 minutes. Allow the fondant to cool, then remove it from the tin and set it aside on a tray.
Chocolate-and-Orange Custard (*)
- eggs, 2
- sugar, 4 tablespoons
- flour, 2 tablespoons
- grated dark chocolate, 50 g
- whole milk, 500 ml
- orange peel (only the orange part, avoid the white pith)
(*) This is my family’s quick custard, not a canonical version — a reliable recipe we’ve used for over 30 years.
Warm the milk in a small pot. In a separate thick-bottomed saucepan, whisk together the eggs, sugar and flour until smooth. Add the grated chocolate and orange peel, then slowly pour in the hot milk while stirring continuously. Place the pan over low heat and stir with a wooden spoon until the custard thickens enough to coat the spoon. Remove from the heat, cover with cling film to prevent a skin forming, and let it cool.
Assembly
- whipping cream, 500 ml
- syruped raspberries
- chopped hazelnuts
Whip the cream until stiff peaks form, leaving it unsweetened so the dessert doesn’t become overly sweet. Slice the fondant and place a piece at the bottom of each serving glass. Spoon a generous layer of the chocolate-and-orange custard over the fondant, then add a layer of whipped cream and a few syruped raspberries.
Repeat with another layer of fondant, custard and cream. Finish with more raspberries, a spoonful of their syrup and a sprinkle of chopped hazelnuts for a pleasant crunch. Refrigerate the assembled glasses for at least one hour to let the flavors meld.
With these quantities — not counting the inevitable tastes stolen during assembly or the fondant slices that disappear before serving — I made four large glasses and eight small ones.
This dessert balances intense extra-dark chocolate with the bright lift of orange and the lightness of whipped cream, while raspberries and hazelnuts add freshness and texture. The final result is deeply satisfying and exactly the kind of treat you’ll want to lick your fingers for.
You have time until the end of February to take part in this competition — don’t miss the chance to share your own irresistible creation.