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The Firehouse chocolate plate

Published on October 29, 2019
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Ryan Gaines, head chef at The Firehouse in Somerset, shares his recipe for The Firehouse chocolate plate

Chocolate Plate

Serves 6

You will need

Moulds 6

For the chocolate delice

Whole milk 35ml
Double cream 80ml
Egg ½, whisked
Dark chocolate 85g, roughly chopped

For the brownie

Eggs 3, whisked
Sugar 225g
Butter 170g
Dark chocolate 170g
Plain flour 110g, sifted
Baking powder ¼ tsp

To serve

Fresh raspberries optional
Honeycomb shards optional
Chocolate sauce optional


  1. For the chocolate delice: put the milk and cream in a saucepan, then gently heat until they start to boil. In a large bowl, pour the mixture over the egg and whisk constantly until it is smooth and has thickened.
  2. Stir in the chocolate and continue whisking until the chocolate has melted and the custard is smooth. Pour the mixture into the moulds and leave to set in the fridge for at least 6 hours.
  3. For the chocolate brownie: preheat the oven to 170˚c / gas 3. Gently whisk the eggs and sugar until light in colour and fully combined.
  4. Melt the butter and chocolate over a bain-marie.
  5. Fold the melted chocolate and butter into the egg mixture, then fold in the flour and baking powder. Pour the mixture into a lined baking tray and bake for approximately 15-18 minutes.
  6. To serve: portion the brownie into long rectangles and serve with the chocolate delice on top. Decorate the plate with garnishes of your choice.

‘Make your own white chocolate
fudge or honeycomb for a standout
says Ryan

Also try

The Firehouse Somerset

Get the gang together for a long and lazy feasting session at Curry Rivel's fun and foodie pub, recommends Kathryn Lewis

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Kim Davis, baker at Column Bakehouse in Plymouth, shares her recipe for vegan chocolate and beetroot cupcakes with coconut chocolate ganache

White chocolate pannacotta

Joshua Jones, chef patron at Number Eight in Bideford, shares his recipe for white chocolate pannacotta with passionfruit and honeycomb