A few weeks back I was invited by the folks, or should I say cousins over at Four Cousins Wine to take part in their Creamgenius campaign which launched this past week on the Four Cousins Facebook page. Now I do not consider myself to be a mastermind of any sort, but I do think that one should, upon invitation, give a truly sportsmanlike effort towards it.
With a rather advantageous stroke of luck my package of velvety liqueurs arrived late one Friday afternoon, perfectly on time for weekend sun-downers. The two creams, Marula Fruit Cream and Strawberry cream are both sweet and rich, and as the name suggests exceptionally creamy. Fond as I am of the Marula Tree and all videos showing wild Southern African animals drunk on its ripened bounty, it was the Strawberry Cream that captured my interest.
The strawberry taste took me straight to a chocolate which you find in a pack of assorted chocolates which for some reason we only seem to buy at Christmas time. There is only one way to eat this particular dark chocolate truffle and that is to pop the whole thing into your mouth and to then gently bite down on it. This causes the softest sweetest strawberry syrupy / jelly concealed in its center to gush unashamedly around your mouth and cling there even after the chocolate is gone. That is exactly what I wanted to create. Not a truffle, but that dramatic lingering effect, loosely translated as chocolate happiness.
To be honest, some skill and a certain degree of concentration will be required to make this dessert, but Dear Husband will assure you that it is most certainly worth the effort.
- A few points before you begin.
- You do need to make this the day before you want to actually eat it.
- The truffle mixture will not set completely firm, I used the full ⅓ cup of Strawberry Cream, but you can use less according to your tastes.
- I added a little food colour to make sure that the melted truffle was visible, but it will be a lovely light pink without it.
- You will have extra strawberry truffle left over, use it to make your own filled chocolates, or freeze till the next time.
- The cooking time of the fondants will really depend on the size of the ramekin you use. If using bigger ones than mine, cook for a little longer. It is tricky to know exactly when its done as you do want the pudding to ooze but still be cooked. I always test one first and then adjust the baking time accordingly for the rest. Depending on ramekin size the cooking time can vary between 14 – 18 minutes
- If you are worried about turning them out, bake the fondants in tea cups and serve just like that, your guests will still find the soft sweet strawberry truffle.
Disclaimer: I received a bottle of both the Four Cousins Marula Fruit Cream and the Four Cousins Strawberry Cream, from Four Cousins for the purposes of creating this recipe.
- Strawberry Truffle
- 100 g (1 bar) white chocolate
- ¼ - ⅓ cup Four Cousins Strawberry Cream
- 1 – 2 drops Super Red gel food colour (optional)
- Chocolate Fondant
- 200 g (2 bars) dark chocolate
- 1 cup (250 g) butter
- 5 eggs
- 5 egg yolks
- ⅔ cup (125 g) sugar
- ½ cup (50 g) flour
- ¼ cup (30 g) cocoa powder
- To make the strawberry truffle, place the chocolate and the Strawberry cream into a microwave bowl.
- Heat at full power for 1-2 minutes to warm the cream and melt the chocolate and whisk until smooth.
- Whisk in the gel food colour if using.
- Cool to room temperature whisking occasionally.
- Place in the fridge to set.
- Make truffles by scooping out 6 equal spoonful’s of truffle mixture.
- Toss each truffle in icing sugar.
- Refrigerate until needed.
- Melt together the chocolate and the butter and set aside to cool.
- Beat the eggs, egg yolks and sugar together until thick and pale.
- Beat the chocolate into the egg mixture until smooth.
- Fold in the sifted flour and cocoa powder.
- Half fill 6 well-greased ramekins with chocolate batter.
- Place a spoonful of strawberry truffle on the batter.
- Fill the ramekins up with remaining batter.
- Place the ramekins into the refrigerator overnight.
- Bake in a preheated oven at 180˚C for approximately 18 minutes.
- Run a mini spatula around the edges of the ramekin and turn out onto a plate.
- Serve immediately.