"The fish lives in a globe of water. Day in and day out she swims around the globe, opening her mouth as if to comment on the condition of the water, or why moss tends to grow on one side of the globe but not the other."
I made orange chocolate fondants with a recipe from the June issue of AGT.
Chocolate heaven on a cold and chilly winter night...
Here it is:
Ingredients: 150g dark chocolate ( 61% cocoa solids), finely chopped 90g butter, coarsely chopped 30mL Grand Marnier Finely grated rind of 1 orange 3 eggs 150g caster sugar 45g plain flour 30g Dutch-process cocoa Candied orange peel (optional), to serve
Grand Marnier ganache 40mL pouring cream 10mL Grand Marnier 75g dark chocolate (61% cocoa solids) 20g candied orange peel, diced.
1. For Grand Marnier ganache, bring cream and Grand Marnier to the boil in a small saucepan, remove from heat, add chocolate and stand for 1 minute, then stir until smooth. Stir in candied orange peel and refrigerate until firm (2-3 hours). Roll heaped teaspoons of mixture into 6 balls, refrigerate until required.
2. Melt chocolate, butter, Grand Marnier and orange rind in a heatproof bowl placed over a saucepan of simmering water, stir until smooth (4-5 minutes), remove from heat. Whisk eggs and sugar in a heatproof bowl over a saucepan of simmering water until very thick and pale (7-8 minutes). Remove from heat, fold in chocolate mixture, sift over flour and cocoa, fold to combine. Refrigerate until firm (3-4 hours).
3. Preheat oven to 180 degrees Celcius. Half-fill 6 buttered and floured 150mL-capacity metal dariole moulds with pudding mixture, pressing mixture firmly into mould and making a small indentation in the centre with a teaspoon. Place a ball of ganache in the centre, top up with more pudding mixture to 1cm below rim, smoothing top. Bake until fisen and just firm to the touch (12-15 minutes), stand for 5 minutes, turn onto serving plates and serve immediately with marmalade ice-cream and candied orange peel, if using.
C didn't like the fondants much, she said that it was too rich. I might try another recipe some time soon.
When I get the time and muster up enough energy. :P