Learn . Laugh . Eat

Recipe of the month: Chocolate Spring Rolls

Prep: 65 Mins

Cook: 15 Mins

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

1. Set up a bain marie using a saucepan of hot water

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

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

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

5. Take off the heat and add the cream

6. Stir until a consistent colour is reached

7. Place a large sheet of parchment paper into a shallow dish

8. Pour the ganache into the dish

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

The Wrap

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

11. Cut into inch long strips

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

13. Place cooled filling in centre of pastry

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

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

16. Fold in sides and stick using egg

17. Roll until fully closed and stick using egg

18. Repeat with pastry until all the chocolate ganache is used

19. Place in the freezer until ready to cook

20. 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

21. For best results, deep fry from frozen

22. Deep fry at 180°C until golden brown

23. 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

1. Set up a bain marie using a saucepan of hot water

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

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

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

5. Take off the heat and add the cream

6. Stir until a consistent colour is reached

7. Place a large sheet of parchment paper into a shallow dish

8. Pour the ganache into the dish

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

The Wrap

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

11. Cut into inch long strips

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

13. Place cooled filling in centre of pastry

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

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

16. Fold in sides and stick using egg

17. Roll until fully closed and stick using egg

18. Repeat with pastry until all the chocolate ganache is used

19. Place in the freezer until ready to cook

20. 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

21. For best results, deep fry from frozen

22. Deep fry at 180°C until golden brown

23. 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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