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 Recipes

Christmas Chocolate Fridge Tart Recipe

Christmas Chocolate Fridge Tart Photo : Karen E Photography

Christmas Chocolate Fridge Tart
Photo : Karen E Photography

Christmas Recipe Seven
Christmas Chocolate Fridge Tart

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

I’m ringing the changes and giving you two columns during December. They are about festive-season recipes so cannot be published on the last Saturday of the month as is usual. I shall showcase six recipes today and another six next Saturday - December 22, 2012. The format I have chosen is to highlight the 12 days before Christmas and start with what needs to be done first, working down to the last-minute items which have to be done on the day - the final preparations and putting everything together. African inspired, traditional recipes! I challenge one to get the traditional recipes correct before venturing off into the unknown. Nothing can be better than a chilled glazed gammon in this hot African sun.

Can be made beforehand and kept for guests, if this is possible... a South African kids' Christmas favourite because of it chocolate sweetness.

Yields: About 18 nice-sized pieces

Ingredients:

  • 2pkt Tennis Biscuits
  • 2 medium Eggs
  • 15ml Vanilla Essence
  • 250g salted butter
  • 30ml Cocoa Powder
  • 500g Icing Sugar
  • ½ cup De-skinned Hazelnuts
  • ½ cup Raisins
  • ½ cup Cranberries
  • 10ml Cinnamon Powder
  • 5ml Nutmeg Powder

Method:

  1. Crumble the biscuits coarsely and set aside.
  2. Whisk the eggs and vanilla together.
  3. Melt the butter; add the cocoa, icing sugar, nuts, raisins, cranberries and spices to this.
  4. Add the butter mixture to the egg mixture.
  5. Pour over the crumbled biscuits, stir and spoon into a greased tray; use a hot palate knife to smooth over the top.
  6. 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
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

 

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