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Chocolate delice with gin & rhubarb ice cream & salted peanut honeycomb recipe

Chocolate delice with gin & rhubarb ice cream & salted peanut honeycomb

Satisfy all your taste and texture requirements with this delicious mousse accompanied by ice cream and honeycomb


For the ice cream

  • 600g rhubarb
  • 75g sugar
  • 100ml gin
  • 500ml single cream
  • 1 tsp vanilla extract
  • 5 egg yolks
  • 4 tbsp caster sugar

For the base

  • 55g digestive biscuits
  • 20g toasted coconut
  • 20g hazelnuts, finely chopped
  • 60g salted butter, melted

For the delice

  • 175g dark chocolate
  • 50g egg yolk
  • 25g caster sugar
  • 125ml single cream
  • 125ml whole milk
  • 75ml whipping cream

For the honeycomb

  • 50g salted, roasted peanuts
  • 120g caster sugar
  • 30g golden syrup
  • 40g liquid glucose
  • 1 tsp baking powder


For the ice cream

  1. Trim the rhubarb and cut into small pieces, add 75g sugar and put into a saucepan. Simmer for 5-10 minutes until the rhubarb is soft. Process to a smooth purée. Add the gin.
  2. Heat the cream and vanilla extract in a saucepan until scalding point. Whisk the egg yolks with four tablespoons of caster sugar until pale and thick. Slowly pour over the hot cream and return to a clean pan. Stir until the mix coats the back of a spoon. Add the rhubarb and gin purée and churn in an ice-cream maker. Freeze.

For the base

  1. Crush the biscuits and put into a bowl with the coconut and hazelnuts. Pour over the melted butter and stir to combine. Press the mixture into the bottom of your chosen moulds. Chill to set.

For the delice

  1. Melt the chocolate in a bain-marie. Cream the egg and caster sugar together in a large bowl. In a pan, boil the single cream with the milk and pour onto the egg mixture. Return to the heat and cook until thickened, or until the mixture coats the back of a spoon.
  2. Whip 75ml of cream to soft peaks. Gently stir the melted chocolate into the milk mixture and stir until combined. Transfer to a clean bowl and allow to cool slightly before folding through the whipped cream. Remove the moulds from the fridge and pour over the chocolate mixture. Return to the fridge to chill and set.

For the honeycomb

  1. Line a deep-sided baking tray with parchment paper and scatter over the salted peanuts. Put the caster sugar, golden syrup and liquid glucose into a large saucepan. Turn up the heat and boil, stirring intermittently until a deep golden colour, taking care not to take it too far as it will continue to cook off the heat.
  2. Sift in the baking powder and quickly stir for 15 seconds. Tip the honeycomb over the peanuts and allow to set before breaking up into pieces.
  3. Once the chocolate delice is set, serve with the ice cream and honeycomb.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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