Oh my! These melt-in-your-mouth desserts are a Chloe Rose specialty. Fairly simple to make, they will soften the heart of any chocolate lover.
Serve with fresh raspberries and clotted cream. Makes approx. 10 serves.
Ingredients
2 ¼ cups Self Raising Flour
2 tbsp Cocoa
1 teaspoon ground Nutmeg
1 teaspoon ground Cinnamon
100gms chopped Butter
½ cup firmly packed Brown Sugar
¼ cup Treacle
2 Eggs
225ml Cream
150gms Dark Chocolate
To make the dough: Combine flour, cocoa, nutmeg and cinnamon in a bowl. Add chopped butter and using your fingers, rub into the dry ingredients until you have the texture of coarse sand. Add sugar, treacle and 1 egg. Knead together until smooth. Cover and refrigerate for 1 hour.
To make the chocolate filling: Chop the chocolate and place in a bowl. Heat cream in a saucepan until boiling. Take off the heat and pour over the chocolate. Let it sit for a minute then using a fork, slowly stir the cream and chocolate until combined. Add the yolk of 1 egg and stir into mixture until smooth. Refrigerate until set, usually a few hours (you can speed this up in the freezer provided you have an air tight lid on the container…… but don’t forget about it as it will freeze.)
Take about 2 tablespoons worth of dough and in your hands and gently tease out the edges so you have a hollowed out ball shape (think back to making pinch pots out of clay in primary school.) Fill with a heaped teaspoon of chocolate filling. This should be set enough that it is smooth and slightly firmer than peanut butter. With the chocolate filling in the centre of your hollow of dough, cup your hands around the dough and seal it in a ball shape around the filling. The chocolate should now be completely encased in dough. Place ball on a tray lined with baking paper. Repeat process.
Pre heat the oven to 180C. Bake balls for 12 minutes or until firm (the balls will flatten out slightly in the cooking process). Serve hot.
* Fresh raspberries are a delicious accompaniment to this dessert. Or whip some cream with a tablespoon of caster sugar and grate some fresh ginger into it and serve on the side.