Zazulete Ynn Anuca Romanta Ion
Dark. Luscious. Fruity. Tipsy. Simple. A royal dessert for holidays that is sure to impress your guests. Or a guilty, secret pleasure for chocolate lovers. Anytime. Anyplace.
INGREDIENTS (serves 10 guests)
400g dark, high -quality chocolate (72%)
400g whipping cream
100g golden raisins
150g dried apricots
100g dried cranberries
150g dried (optional: smoked) plums
2 tbsp cognac
50g cocoa powder
Prepare one day before serving.
You can use a mixture of different dried fruits, but make sure to include at least two sweet&sour fruit types to complement the sweet heaviness of chocolate and cream.
Rehydrate the raisins in warm water or a mixture of water and cognac about 20 minutes before preparation. If necessary, also hydrate the plums (I used soft, smoked and dried plums). Cut and mince all the dried fruits (small chunks the size of a raisin) and put them aside.
Break the chocolate in chunks (by hitting the chocolate bar, in its wrapping, with a meat tenderizer)
Heat the whipping cream in a pan to the point of boiling (without boiling, however), on low heat. After a few minutes, in the process, add the sugar and mix it well until it melts. You will know the whipping cream is ready for our purpose when it starts forming bubbles and when it starts steaming, and this is when you need to put it aside. Place the chocolate chunks in the pan, so that they are covered in cream, but don't mix yet. Let them melt for about 4-5 minutes. At this point, after adding the chocolate, you also add the butter, cut in squares or if softer, separated in several pieces with a spoon (it is best to use it at room temperature). After a few minutes, mix the chocolate and the butter in the whipping cream (preferably with a wooden spoon) until thoroughly uniform.
We just made a ganache.
Add the minced dried fruits and the cognac. Stir and blend. Let cool.
When cool enough, add the ganache into the fridge for 24 hours, covered.
It will become a thick, dark layer of chocolaty promises.
When ready to serve, put the cocoa powder in a bowl, use a small ice cream spoon to form the delightful balls, roll them in cocoa, while evening them with your fingers. Personally, I like to use a larger ice cream spoon for a special effect. For the rugged effect, you just need to avoid evening their surface all around. You can also form them as smooth balls of chocolate if you roll them in your hands before covering them in cocoa. Rolling them in your palm is a sticky business, but if you can move quickly while the ganache is cold, it can be done. But give a try to my rugged beauties and just mess them around in the powder as they come from the ice cream spoon.
Enjoy their soft, creamy, fruity, tipsy chocolate heart.
Cover photo: Thao Uyen
A melting pot experience, in more than one way. Welcome to our Epicurean adventure!