Learn . Laugh . Eat

Recipe of the month: Chocolate Spring Rolls

Prep:

Cook:

A sweet little twist that takes a common appetizer to special dessert.

  • 100g 80% cocoa dark chocolate
  • 2 tablespoons unsalted butter
  • 1 tablespoon sugar (optional)
  • 100ml double cream
  • 1 pack small spring roll pastry
  • Clotted Cream ice-cream

The Ganache

Set up a bain marie using a saucepan of hot water

Break up the chocolate into small pieces and place in a suitable bowl

Add the knobs of butter and start to melt over the bain marie

Once all the chocolate and butter has melted, stir gently with a wooden spoon

Take off the heat and add the cream

Stir until a consistent colour is reached

Place a large sheet of parchment paper into a shallow dish

Pour the ganache into the dish

Cover with another sheet of parchment paper and place in the freezer for 30 – 45 minutes

The Wrap

Once the ganache has set, use a rolling pin to roll it out to a reasonable thickness (~½ cm thick)

Cut into inch long strips

Beat 1 egg in a bowl to use as a sticking paste

Place cooled filling in centre of pastry

Fold over diagonally. Stick by dipping your fingertip into the egg and apply to the pastry.

Holding finger tips over the ‘roll’ use thumbs to roll pastry slightly to enclose the filling

Fold in sides and stick using egg

Roll until fully closed and stick using egg

Repeat with pastry until all the chocolate ganache is used

Place in the freezer until ready to cook

The spring rolls must be tightly wrapped and sealed to ensure all the molten chocolate stays in the wrap rather than leaking into the hot oil when frying.

Cooking

For best results, deep fry from frozen

Deep fry at 180°C until golden brown

Once cooked, place on kitchen towel to remove excess oil

Serving

Serve with a large dollop of vanilla or clotted cream ice-cream =)


  • 100g 80% cocoa dark chocolate
  • 2 tablespoons unsalted butter
  • 1 tablespoon sugar (optional)
  • 100ml double cream
  • 1 pack small spring roll pastry
  • Clotted Cream ice-cream

The Ganache

Set up a bain marie using a saucepan of hot water

Break up the chocolate into small pieces and place in a suitable bowl

Add the knobs of butter and start to melt over the bain marie

Once all the chocolate and butter has melted, stir gently with a wooden spoon

Take off the heat and add the cream

Stir until a consistent colour is reached

Place a large sheet of parchment paper into a shallow dish

Pour the ganache into the dish

Cover with another sheet of parchment paper and place in the freezer for 30 – 45 minutes

The Wrap

Once the ganache has set, use a rolling pin to roll it out to a reasonable thickness (~½ cm thick)

Cut into inch long strips

Beat 1 egg in a bowl to use as a sticking paste

Place cooled filling in centre of pastry

Fold over diagonally. Stick by dipping your fingertip into the egg and apply to the pastry.

Holding finger tips over the ‘roll’ use thumbs to roll pastry slightly to enclose the filling

Fold in sides and stick using egg

Roll until fully closed and stick using egg

Repeat with pastry until all the chocolate ganache is used

Place in the freezer until ready to cook

The spring rolls must be tightly wrapped and sealed to ensure all the molten chocolate stays in the wrap rather than leaking into the hot oil when frying.

Cooking

For best results, deep fry from frozen

Deep fry at 180°C until golden brown

Once cooked, place on kitchen towel to remove excess oil

Serving

Serve with a large dollop of vanilla or clotted cream ice-cream =)

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