Skip to main content

French Food Friday...Trish Deseine’s Triple Chocolate Slab

Photo and recipe from here

Bonjour mes belles,

In honour of it being OUR day i.e. International Woman's day, I think that some chocolate is in order so today's recipe was created by the fabulous and very French Trish Deseine, one of my favourite French female chefs...

Trish Deseine’s Triple Chocolate Slab

Serves: 8-10
Preparation time: 5-6 hours (includes cooling and refrigeration time)
Cooking time: 30 minutes (three sessions of 10 minutes each)

You will need
250g dark chocolate
275g milk chocolate
300g white chocolate
500ml single cream

1. Line a one-litre loaf tin lined with clingfilm.

2. Break the dark chocolate into pieces and place in a bowl, plus 200ml cream (cold). Sit the chocolate over barely simmering water (the bowl should not touch the water).

3. Heat for two to three minutes, remove and stir, until melted. Return to the heat if not. Pour into the lined loaf tin and allow to cool, then place in the fridge for around an hour and a half, or until set. Each layer needs to set before you can start on the next.

4. Repeat for the other layers, using 200ml cream with the milk chocolate and just 100ml with the white. Layer two is made by pouring the cooled, melted chocolate on to the chilled and set first layer. After the second layer has chilled and set in the fridge, layer three can be poured on as above. Once the final layer has chilled and set, it’s ready to serve.

5. You’ll be making the three layers in the same tin one at a time and chilling them as you go along.

trés belle journée à tous, Leeann x


  1. Ooh yum. How delish. And totally agree about Trish - she was on tv in Oz and I was hooked on her programmes. Adore her. Happy weekend x

  2. Oh my goodness that looks divine!!

  3. Made it for Mother's Day, it is absolutely amazing!!! Think this will become a regular dinner party pudding! Wow, thank you for sharing x

  4. For me friday has always been a chocolate day. I always make chocolate tarts and pies on friday. I always buy chocolate moulds online as it gives you many options and shapes.


Post a Comment

Popular posts from this blog

French food Friday...Honey Lavender Icecream

I first tried this in Provence and loved the combination of the lavender and the honey.

For those of you that have seen the movie it's complicated you will recall that Merryl Streep made it for Steve Martin and it really looked great.

By using honey as opposed to sugar you end up with icecream that is deliciously creamy and the smoothest ice cream you've ever tasted.

Be warned, though - there is a caveat...this ice cream will not freeze as well as homemade ice cream usually does. For those of you who like your ice cream hard freeze the ice cream overnight to make it scoopable, instead of the standard two to three hours after churning


1/2 cup honey
1/4 cup dried lavender
4 egg yolks
2 cups milk
1 cup heavy cream


1. Bring the milk, cream, honey, and lavender to a gentle boil in a saucepan over medium-high heat.

2. Remove from the heat and let steep for 10-15 minutes. Strain and let cool a bit.

3.In a separate medium bowl, beat the egg yolks, then gradually add som…

a good idea..

{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

French Food Friday.....

This week we are taking a break from the skinny theme, and indulging in some healthy pears with some also very healthy chocolate....

About Poires Belle Hélène

This classic French recipe were invented Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least half of the restaurants of the Hexagone. It only takes a few minutes to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate). You can even make crème Chantilly and toasted flaked almonds for a deluxe version on very special occasions.

About Poires William liqueur

A pear flavoured liqueur. Liqueur is a class of spirit that is usually sweet and often served after dinner. It is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flowers, or chocolate. Sugar must be at…