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Chocolate Cream

sweet.chef's picture
Ingredients
  Sugar 450 Gram
  Water 150 Milliliter
  Liquid glucose 1 1⁄2 Milliliter
  Plain chocolate 100 Gram, broken
  Brandy 30 Milliliter
  Almonds 30 , roasted
Directions

A rich, brandy-flavoured chocolate fondant which melts in the mouth.
Place the sugar, water and liquid glucose in a heavy saucepan and stir over a low to medium heat until the sugar dissolves.
Brush away any sugar crystals that have formed on the sides of the pan with a pastry brush dipped in cold water.
Increase the heat and bring the syrup to the boil.
Cook the syrup to the soft ball stage, 116°C/240°F.
Remove the pan from the heat straightaway and dip its base in cold water to arrest further cooking.
Lightly sprinkle a work surface with water.
Pour the syrup on to the prepared work surface and leave to cool for several minutes.
With a dampened metal scraper keep folding the edges of the syrup into the centre until glossy with a yellow tinge.
Work the syrup in a figure-of-eight with a dampened wooden spatula until white and crumbly, about 5-10 minutes.
With wet hands, gather the fondant into a ball and knead for about 10 mintues until it is smooth.
Wrap in cling film or kitchen foil and chill overnight.
Place the fondant in a heatproof bowl in a pan of simmering water and stir as it melts.
Add the chocolate pieces and brandy.
Stir the mixture until the chocolate has melted and the fondant reaches a temperature of 60°C/140°F.
Spoon the fondant into paper cases, pressing an almond into each one as you do so.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Snack
Method: 
Boiled
Dish: 
Candy
Restriction: 
Vegetarian
Ingredient: 
Sugar
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
30

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