Chef’s signature dessert of a light crispy pastry parcel filled with a melted Belgian chocolate ganache, served with homemade vanilla ice cream
(Makes 4 portions)
Flaked almonds – 10gms
Callebaut Dark Chocolate
Callets 53.8% – 75gms
Butter unsalted – 30gms
Caster sugar – 12gms
Egg medium – 1
Spring roll pastry pouch – 8 (see recipe below)
Oil (for frying)
- Preheat the oven to 220C and the roast the almonds for 5 minutes until toasted but not burned.
- Melt the chocolate, butter, sugar and egg in a bain-marie, mixing gently occasionally, until it forms a smooth ganache. It should take about 7 minutes. Leave to cool, then add the roasted almond fakes. Mix well and refrigerate for 12 hours.
- Divide the ganache into 8 equal parts.
- Mix some flour with water to make a paste to stick the edges of the samosa together, which will stop the ganache from oozing out when gently frying.
- Place one spoon of ganache into the pastry pouch, continue folding into a samosa shape, enclosing the ganache mixture. Stick the sides well with the flour paste.
- Deep fry at 180C for 30 seconds.
- Slice the banana, dust with sugar and caramelize with a blow torch.
- To serve place two slices of banana, with the chocomosa on top with vanilla ice-cream
Portion – 75 pouches
30 sheets of ready made spring roll
pastry – 1
(Approx. 250mmx 250mm)
- Cut the spring roll sheet into 16 five and-a-half cm rectangles.
- On the long side of each rectangle, mark 13cm, from the bottom of the left hand corner. Make a cut from this mark to the right hand corner. Take 2 rectangles and put them together at right angles to form an L shape with the joining corner ‘cut away’.
- Fold over each leg to the L once to make a pouch. So each rectangle will make 15 pastry pouches, and a total of 75 pouches from the entire pastry sheet. Add in the samosa mixture and continue folding into a samosa shape, enclosing the mixture.