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The Lodge

The Lodge: Giant Rolo Dessert

You asked for it, so here it is! After a request from Craig Winter on Facebook, here is the recipe for the popular Chocolate Delice, also known as the Giant Rolo Dessert! This recipe was developed by our previous Head Chef, Darren Burke, but has remained a firm favourite amongst our guests ever since.

The best way to enjoy this dessert is with a scoop of mandarin sorbet - you can find this recipe below too.

Make sure you share a photo of your creation! #thelodgeverbier #foodiefriday

Chocolate Delice



450g Dark Chocolate
150g Milk chocolate
50g butter
6 egg yolks
50g water
5g gelatine
15g cocoa
400g olive oil (not extra virgin, neutral flavour, cooking oil ect)
290g egg whites (un whipped)


  • Add egg yolks and cocoa to a blender and leave to emulsify for around 10 mins or untill light and fluffy, then add olive olive oil slowly to make mayonnaise like emulsion (has to be thick)
  • Then melt chocolate and butter together to around 50c to ensure well melted then add to blender containing chocolate mayonnaise (the chocolate must be at a high temperature to avoid setting)
  • After the chocolate is fully incorporated add the egg whites (un-whipped) and wait for a smooth glossy finish in the mixture (around 1-2 mins)
  • When you achieve the correct consistency, place in a piping bag and fill a small metal ring mold half way to the top and make a well inside using a teaspoon
  • Fill the well with a liquid caramel and then continue to pipe the rest of the chocolate mixture on top (this is the most difficult section and practise makes perfect there is no east way
  • Leave to set in the fridge for 2 hours and enjoy (culinary blow torch is the best way to remove the desert )



200g Sugar
100g butter
200g cream


  • Caramelise sugar on a low heat to a dark golden brown sugar and all the sugar is dissolved
  • Add butter and whisk in, then slowly add the cream, bring this to the boil, simmer for 1 minute and chill

Mandarin Sorbet


500g Mandarin juice
300g Orange Juice
200g Sugar


  • Bring all ingredients to the boil, simmer for 2 minutes and chill. Churn in an ice-cream machine to finish

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