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Mondays, Tuesdays & Wednesdays | TV2

Ep 41 Drasko and Bianca: Chocolate Delice with Mandarin Caviar

Prep: 45 mins

Cook: 45 mins

Serves: 4-6



  • Freeze-dried mandarin segments, to serve


Chocolate Delice

  • 200ml milk
  • 250ml thickened cream
  • 4 egg yolks
  • 30g caster sugar
  • 200g dark chocolate 70%, finely chopped


Chocolate Soil

  • 100g ground almonds
  • 75g caster sugar
  • 60g plain flour
  • 50g cocoa powder
  • 70g butter, melted


Mandarin Caviar

  • 500ml very cold canola oil
  • 25g caster sugar
  • 25ml water
  • 100ml mandarin juice, strained
  • 1g (½ tsp) powdered Agar Agar


Mandarin Sherbet

  • 20g freeze dried mandarins
  •  2 ½ tbs icing sugar mixture
  • 3/4 tsp bicarbonate of soda
  • 1 tsp citric acid



  1. To make chocolate delice, heat milk and half the cream in a heavy-based saucepan over medium heat, without boiling, until hot.
  2. Whisk egg yolks and sugar in a bowl until combined. Gradually whisk hot milk mixture into yolk mixture. Return mixture to same pan. Using a wooden spoon, stir over medium-low heat, for about 5 minutes or until mixture forms a custard and is thick enough to coat the back of a spoon.
  3. Remove from heat and add chocolate. Stir until smooth and combined. Strain into a bowl. Cool. Cover surface with plastic wrap and refrigerate until cold.
  4. Beat remaining cream with an electric mixer until soft peaks form. Add to cold chocolate mixture in two batches, folding gently to combine. Refrigerate, covered, for several hours or overnight.
  5. Preheat oven to 160C. Line an oven tray with baking paper.
  6. To make the chocolate soil, combine all ingredients in a bowl. Spread onto prepared tray in a thin layer.
  7. Bake for 20 minutes, stirring half way through. Cool completely on tray.
  1. To make mandarin caviar, place canola oil in a tall container in the freezer for 45 minutes or until very cold.
  2. Stir sugar and water in a small saucepan over low heat until sugar dissolves. Simmer for 2 minutes then add the mandarin juice. Sprinkle over agar agar and bring to the boil, whisking continuously.
  3. Transfer to a heatproof bowl and set aside for about 4-5 minutes until the mixture reaches 50C.
  4. Draw mixture into a syringe and push out small droplets into cold oil. Set aside for 5 minutes.
  5. Remove mandarin caviar balls with a spoon and place in a bowl of cold water to remove the oil. Strain. Place on absorbent paper.
  1. To make mandarin sherbet, blend all ingredients to form a fine powder. Pass through a fine sieve and set aside.
  2. To assemble, arrange chocolate soil on serving plates. Sprinkle with mandarin sherbert and top with freeze-dried mandarin segments. Spoon or pipe on chocolate delice. Garnish with edible flowers.



  • You will need a large syringe or squeezy bottle to make the mandarin caviar.
  • Be as creative as you like in how you arrange the elements on the plate.
  • This is a great fun dessert for a dinner party and all elements can be prepared in advance.