Mike van de Elzen: Salted molten chocolate

Section
Recipes,
Publish Date
Sunday, 16 April 2017, 9:53AM

I remember as a child getting so excited at the site of a huge easter egg! I would unwrap it and eat it slowly, desperately trying to make it last as long as I could.

Do we know why we hand out chocolate eggs?

The egg was viewed as a symbol of new life and fertility throughout the ages and used by many ancient cultures during their spring festivals

In the 17th Century, artificial eggs were made, using various materials, as these made excellent presents or gifts. These became popular and the first manufactured eggs started to appear, so it was only a matter of time before chocolate was used to create an Easter Egg.

 

Salted molten chocolate (serves 6)

Prep time: 15 mins

Cooking time: 12 mins

 

30g butter, for greasing moulds

150g dark cooking chocolate, broken into small pieces

150g unsalted butter

3 eggs

150g caster sugar

4 tbsp flour

1 tsp sea salt

cocoa powder, for dusting

 2 tbsp freeze-dried coconut crumbs, to garnish

Preheat oven to 200*C. Grease 6 x 125ml moulds with first measure of butter, then place in fridge until ready to use. Melt chocolate and unsalted butter together in a saucepan over a low heat. Meanwhile, whisk together eggs and sugar in a bowl until combined. Add flour and salt and whisk until smooth. Combine egg mix and chocolate and gently stir together. Spoon mix into moulds until ¾ filled. Place on baking tray and bake in oven for 12 minutes. Lightly dust with cocoa powder and sprinkle with coconut crumbs. Serve with coconut whip.

 

Coconut whip

Freezing time: 1 hour

Prep time: 7 mins

1 x 400g tin premium 100% natural coconut cream (no emulsifiers or stabilisers)

1 tbsp coconut sugar

Place tins in freezer for at least 1 hour until contents frozen, and milk and cream layers are separated. Scrape the top, hard cream layer into mixer bowl. Leave all separated liquid in tin and do not use. Add sugar to mixing bowl and beat on high speed for 5 minutes until light

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