Hello Sunshine! You could be forgiven for thinking it’s Summer all year round here in Queensland with the weather at the moment. So what adult treat can you whip up to keep it cool and classy? Champagne pops of course!
Now I am not suggesting you have to use Champagne for this recipe, good quality sparkling wine works great too. I say good quality as you will be able to taste the wine with the pops so any corked or old wines can ruin the light fruity taste of the pops.
So what’s involved? It’s pretty simple really – all you need is some sparkling wine or champagne, fruit puree or juice and mint.
Now I know you’ll love these popsicles, it will be the most sophisticated version of a zooper dooper you’ve ever seen! ;D Enjoy!
It was my turn to do dessert again and chocolate fondant was the dessert of the day at work so I thought, why not make some for home too? Mmmm….What is chocolate fondant you ask? Well it is a hot chocolate pudding that has a sumptuous melting middle of chocolatey gooeyness. Now who wouldn’t want that?! For a little special twist instead of just using cream or ice-cream on the side I used marscapone and raspberries. Delicious!
– Marscapone is an Italian cream cheese found in the cottage/cream cheese section of the dairy aisle
– Fondants are supposed to be quite runny in the middle so ensure you cook for time given as a few minutes more will cook the pudding through – not a big drama but not really the point of the dessert.
– Ensure you grease the moulds well as the puddings need to slip out easily as if they catch and burst the runny middle will spill out spoiling the surprise – gentle hands also help!
– You can add some instant coffee for a mocha twist
– Brushing butter upwards in a mould creates tracks for the mix to cling to when it rises thus the upwards strokes ensure the batter clings up evenly not to the side and over the top!
200 g dark chocolate – the better the quality the better the dessert – i use Lindt cooking chocolate
200 g butter softened and cut into cubes
200 g caster sugar
4 egg yolks
200 g plain flour
1 Grease the moulds for the pudding and coat with cocoa powder or flour for easily removal. Ensure your brush with upward strokes to ensure the puddings rise evenly
2 Place a bowl over a pan of barely simmering water, add the butter and chocolate and allow to melt, stirring occasionally. Remove from heat when fully melted, stir to combine and allow to cool for five minutes
3 Whisk the eggs and yolks together with the sugar until mixture becomes thick and pale, sift the flour into the eggs, beat mix together.
4 Pour the melted butter and chocolate into the egg mixture in increments beating well between each addition until the all the mix is in and the mixture is completely combined. It willl be slightly runny
5 Pour the mix into the moulds evenly and allow to chill for at least half an hour up to 24 hours in advance. The chilling process assists with creating the crusty outside and gooey inside by keeping the inside of the mix cool whilst the outside cooks
6 Bake the mix for ten minutes until the top is firm and the mix starts to come away from the sides of the moulds. Remove from the oven and allow to sit for one minute before gently turning it out on the plate.
7 To make raspberry marscapone cream whisk some icing sugar into the cream and then gently fold through the raspberries. If fresh raspberries aren’t available I defrost frozen raspberries on paper towel which works just as well.
8 Serve cream to the side with the puddings and enjoy!