Strawberry Creams
Method
- Gently melt 80g of the chocolate in a heatproof bowl over a saucepan of hot (not boiling) water and pour into your mould
- Swirl or spoon the chocolate around the mould, pouring off any excess and allowing the sides of the cups to become fully coated
- Check the mould every now and then as the chocolate sets, swilling the liquid to ensure an even build up on the sides of the cups
- Combine the icing sugar and strawberry flavouring, adding 1/2 tsp cold water at a time until the mixture is smooth but thick
- When the chocolate has set, crush 30g of white chocolate and sprinkle a little, along with a few strawberry pieces into each cup
- Spoon a little of the mixed fondant on top of the chocolate and strawberry pieces, until each cup is 3/4 full
- Melt the remaining chocolate and carefully spoon on top of the fondant, using a spatula to even off the bottoms
- Allow to fully set at room temperature and turn the chocolates out of the mould
- Melt the remaining white chocolate and dab a bit on top of each cup
- Top with the remaining strawberry pieces while the chocolate is still soft and allow to cool
Cooking Temperature: up to 50 degrees
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Serves: 15 chocolates in total
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Keeps For: 7 days
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Tips and Comments
There are no 'filled' chocolates in The Little Book of Chocolat but once I'd had a taste I took it further! You'll need to get yourself a silicone mould for this one of course... I experimented with an ice cube tray before I bought one. Don't bother, unless you want something that resembles scrambled Creme Eggs.
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