Makes 2 large / 4 small ramekins or glasses (or 1 bowl if you’re in one of those moods!)
- 1 orange, washed
- 100g caster sugar
- 4 x 100ml cold water, plus extra to refresh
- 150g good quality chocolate, chopped – (I always go dark but by all means, use milk or white for something different)
- 2 egg yolks
- 1 Tbl liquid glucose / glucose syrup
- 2 Tbl warm water
- 150ml double cream
- With a paring knife or zester, pare the zest off the orange into fine strips.
- Place in a saucepan and cover with the first 100ml of cold water and bring to a boil over a medium heat. Take the pan off the heat, refresh with cold water and drain. Place it back in the saucepan and repeat this process twice more.
- Place zest back in the saucepan, cover with the last 100ml of water and the caster sugar. Bring to a boil and let it bubble for a minute then turn off the heat and allow the zest to cool in the sugar syrup. Drain when it has completely cooled.
- Leave aside about a third of the zest strips for garnishing. Finely chop the remaining zest and set aside.
- Melt the chocolate in a bowl over gently simmering water (making sure the bottom of the bowl doesn’t touch the water).
- Mix the glucose, chopped orange zest and the 2 Tbl warm water to the egg yolks, then mix into the melted chocolate.
- In a separate bowl, whip the cream until it has reached ribbon consistency and gently fold into the chocolate mixture, without overmixing.
- Pour into the glasses or ramekins and garnish with the remaining zest strips. Refrigerate for about an hour berfore serving. If it has chilled for too long, sit at room temperature for around 30 minutes prior to serving.
Makes 4 large ramekins or 8 small pudding moulds
Grand Marnier Ganache Filling:
- 40ml pouring cream
- 10ml Grand Marnier
- 75g dark chocolate (at least 60% cocoa solids), finely chopped
- 150g dark chocolate (at least 60% cocoa solids)
- 90g butter
- 30ml Grand Marnier
- Rind of 1 orange
- 150g caster sugar
- 3 eggs
- 45g plain flour
- 30g Dutch processed cocoa powder
- For ganache filling – In a pot over low heat, melt the chocolate with cream and Grand Marnier and mix to incorporate. Refrigerate until ganache is firm then divide and roll into 4 balls for the large ramekins (or 8 small balls). Refrigerate ganache balls until needed.
- For chocolate pudding – In a pot over low heat, place chocolate, butter, Grand Marnier and orange rind to melt. Mix to combine.
- In a large mixing bowl, whisk eggs and sugar with an electric mixer until pale and thickened (about 5 minutes of beating). Add the chocolate mixture and fold to combine.
- Sift over the flour and cocoa powder and gently fold to combine. Refrigerate batter for an hour or two to firm up.
- Preheat oven to 180°C and grease and flour four ramekins (or 8 small pudding moulds). Half fill the moulds with pudding batter, making sure to press firmly into the moulds. Place a ganache ball in the centre and gently press down into the pudding (don’t push it too far down).
- Top with more pudding mixture, up to 1cm below the rim and level top. Bake for 12-15 minutes until slightly risen and just firm to the touch.
- Rest for 5-10 minutes, then turn out onto your serving plates.
Note – great thing about this type of fondant is that you can flavour the ganache filling and cake differently.