Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Tag: Chocolate

Chocolate Fondant Recipe

Chocolate Fondant Photo : Jackie Cameron

Chocolate Fondant
Photo : Jackie Cameron

Chocolate Fondant

Yields : 30 - at 65g so conical Dario mould size

Ingredients :

  • 500g salted Butter
  • 500g Good Quality Chocolate
  • 215g Cake Flour
  • 215g White Sugar
  • 11 Whole Eggs
  • 6 Egg Yolks
  • Extra : Cocoa Powder for dusting

Method :

  1. Melt the chocolate and butter over a double boiler.
  2. Sift the flour and sugar together.
  3. Whisk all the eggs together just to combine over whisking will create problems.
  4. Add the melted chocolate and butter mixture to the egg amount- slowly. Whisking all the time.
  5. Fold the flour and sugar into the chocolate butter.
  6. Pour mixture into well-greased and cocoa lined moulds, we place 65g of mixture within every conical Dario mould.
  7. Bake on service between 150˚C-165˚C for 7-9 minutes or until the outside rim is cooked and the centre is almost puffing up a little.
  8. Allow resting in the mould for a minute or so and then loosen with a palate knife or knife the outside of the fondant.
  9. Turn over onto a plate and serve.

For a smaller amount :

Yields : 5, 4 with one extra just in case

Ingredients :

  • 90g salted Butter
  • 90g Good Quality Chocolate
  • 39g Cake Flour
  • 39g White Sugar
  • 2 Whole Eggs
  • 1 Egg Yolks at about 20g in size

Follow method above.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Orange and Cointreau Chocolate Mousse Recipe

Classic Orange and Cointreau Belgium Chocolate Mousse  Photo : Jackie Cameron

Classic Orange and Cointreau Belgium Chocolate Mousse
Photo : Jackie Cameron

Classic Orange and Cointreau Belgium Chocolate Mousse

Classic orange and Cointreau Belgium chocolate mousse – a favourite standby.

Yields : 1.250ml Mousse

Ingredients :

500 g Dark Chocolate, best quality you can afford

8 whole Eggs, large -separated

90 ml Cream

45 ml Cointreau Liquor

3 medium Oranges, Zest – remove by grating the outer skin; try not to include the pith, as this is bitter

Method :

1) Melt the chopped dark chocolate over a double boiler

2) Cool slightly and add the egg yolks carefully one at a time. Incorporating well in-between each egg yolk

3) Allow a little more cooling and then start adding the cream slowly

4) When all mixed through continue with the Cointreau amount and zest. (The alcohol amount adds a lovely sheen, glossiness to the mousse. Stabilising everything.)

5) Lastly, add the firmly whisked egg whites and place into the refrigerator.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Chocolate Fridge Tart Recipe

Chocolate Fridge Tart Photo : Jackie Cameron

Chocolate Fridge Tart
Photo : Jackie Cameron

With the extra-long June holiday looming some homemade goodies will keep  children entertained. Bear in mind this time in the kitchen will be  for personal pleasure so sweet, chocolatey items that require little  effort will be winners. The first treat that springs to mind is a  deliciously simple chocolate fridge tart. A rich, textured flavour that  is most dad’s favourite. Remember to save him a slice!

Chocolate Fridge Tart

Yields : 1 tray size of 20cm x 16 cm – about 18 pieces

Ingredients :

2 pkt Tennis Biscuits

2 medium Eggs

1 T Vanilla Essence

250 g Margarine

30ml Cocoa Powder

500g Icing Sugar

Method :

1) Crumble the biscuits and set aside

2) Whisk the eggs and vanilla together

3) Melt the margarine; add the cocoa and icing sugar to this.  Then add this margarine mixture to the egg mixture

4) Add crumbled biscuits, stir and pour into a greased tray

5) Cut into desired shapes when firm

Please post your comments and any food-related questions below

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

White Chocolate lined Brown Chocolate Mousse Recipe

Chocolate Mousse Photo  : Jackie Cameron

Chocolate Mousse
Photo : Jackie Cameron

White chocolate lined Brown Chocolate Mousse with White Chocolate and Pecan Nut Biscotti, Sherry and Fresh Berries

Yields: about 4 portions

Ingredients:

Extras

100g White Chocolate

360 ml Milk

500 g Chocolate – the best that money can afford (chef's note: we use Belgium Callebaut couverture - meaning coating and covering- chocolate with a cocoa percentage of 65%)

3 sheets Gelatine (Supplier: Parklane SuperSpar in Commercial Road)

240 ml Cream

Method :

1) Melt the chopped white chocolate in a cup in the microwave.Be careful not to burn the chocolate.

Pour about one tablespoon of white chocolate into the base of a glass, we use a large martini glass, and turn the glass over onto a wire wrack.Allow chocolate to run and set hard on the inside of the glass.Place into the fridge for later use

2) Put the chocolate and milk into a large bowl and liquefy the chocolate using the Bain Marie style (a water bath – “double saucepan” with water at the base to ensure slow cooking)

3) Sponge the gelatine in cold water, squeeze and add to the warm chocolate mixture

4) Whisk the cream until firm and add to the cooled chocolate mixture

5) Refrigerate until semi-set for about two hours

6) Pipe into the prepared martini glasses and allow to set in the fridge for 30 minutes

Biscotti

Yields: about 150 small biscuits

Ingredients:

4Egg whites

¾ cup Caster Sugar

1 cupFlour

100 gWhite Chocolate

100 groasted Pecan Nut

Method :

1) Whisk egg white until stiff

2) Add caster sugar and whisk until sugar is dissolved

3) Fold in flour, chopped nuts and white chocolate

4) Spray and cook a tray and dust with icing sugar.Pipe the mixture onto the tray. A nozzle isn’t necessary

5) Bake at 100ºC for 50 minutes

6) Cut thin slices with serrated knife and dry out in cool oven

Garnish with fresh berries and serve with a tot of sherry or any alcoholic or non-alcoholic tot of your choice

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713