Recipes
Date posted: 13/05/2022
Ingredients
| Double cream | 250ml |
| Callebaut dark chocolate | 340g |
| Nutella | 150g |
| Freeze dried instant coffee | 10g |
| Salted butter | 270g |
| Large fresh eggs | 4 |
| Caster sugar | 130g |
| Plain white flower | 50g |
| Hazelnut chocolate ice cream | 1ml |
| Raspberry | 125g |
| Bourneville cocoa powder | 5g |
Method
- Place the cream, 100g dark chocolate, Nutella, coffee and 30g of butter into a saucepan and melt together - once combined remove from the heat and chill. Roll into 10 equal balls and keep chilled.
- Pre heat oven 200c
- Using a small amount of melted butter , grease 10 moulds (dariole) and then dust with cocoa powder, place onto a baking tray and into the fridge.
- Place 240g butter into a mixing bowl and add 240g chocolate then melt over a saucepan of simmering water.
- Place 2 egg yolks and 2 whole eggs into a mixer and whisk with the caster sugar until light and fluffy.
- Once the chocolate has melted and combined with the butter allow to cool slightly
- Then add this to the egg mix and fold in the flour.
- Fill the 10 moulds evenly and push in the ganache until submerged reserves a little of the fondant mix to top up the moulds.
- Bake for 10-12 minutes and then turn out.
- Garnish with ice cream, raspberries and a dusting of cocoa powder.