Orange Chocolate Ganache Dumplings
Another post shot at The Woodlands Eatery, I just cant get enough of the place! Well, actually I did two recipes the day I shot there and only had time to post this recipe today.
Also, I wanted to post a couple of pictures showcasing my friend, Sarah’s, fashion label, Understudy Clothing. Sarah is not only a talented fashion designer, but co-owner of The Woodlamds Eatery. Her clothes can be found at MeMeMe and at The Woodlands Eatery Night Market held on certain Monday evenings (the next one will be in Feb sometime, I’ll keep you posted).
A while back she asked me and Lindsey Boucher to be her ‘models’. It was so much fun getting to wear all her fabulous clothes and getting my make-up done – what a treat! The make-up was done by Lindsey, who is an amazing make-up artist and if you ever need a make-up artist I would use her, take a look at her site and you’ll see what I mean: http://www.makeupanddelight.co.za/
Oh, and Lindsey is also a talented artist (see pics below), her paintings and prints can also be found at The Woodlands Eatery Night Market, amongst other lovely things.
The Orange Chocolate dumplings that I made are a wonderful after-dinner treat. I love orange and chocolate so I used that combination, however, you could use a number of other combinations.
Chopped nuts or liqueurs stirred into the ganache works well or even simply a plain chocolate ganache is delicious. Also, I simply used orange zest, but I think a lovely orange liqueur such as Cointreau would work really well – i’m not a huge fan of alcohol in desserts (I like my liqueur neat and plentiful), so I used the zest.
Orange Chocolate Fried Dumplings
Prep time: 1 hour
Cooking time: 10 minutes
Orange Chocolate Ganache Filling
90g dark chocolate
4 tbsp double cream
Zest of one large orange
2 tsp active dried yeast
150ml tepid milk
2 tbsp caster sugar, plus extra to dust
2 cups flour
2 medium free-range eggs, beaten
vegetable oil, for deep-frying
First make the ganache. Break up the chocolate and place in a heatproof bowl with the butter and cream. Place over a pot of simmering water and stir until melted smooth. Remove from the heat. Mix in the orange zest. Chill in the fridge until solid
To make the brioche dough, whisk the yeast into the tepid milk along with a pinch of sugar and set aside until it starts to froth.
Meanwhile, sift the flour into a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then mix in the caster sugar. Make a well in the centre. Pour in half the yeasty milk and 4 tablespoons of the beaten egg and mix to form a dough. If the mix is too dry add in more of the reaming milk, bit by bit, until the dough comes together (the dough should be a bit sticky, and not dry).
Knead on a floured surface for 8 minutes until the dough is smooth and elastic. Place in an oild bowl and cover with plastic wrap and leave in a warm place until the dough doubles in size.
Knock back the dough, then knead until smooth. Roll out on a floured surface to the thickness of a R5 coin. Using a cookie-cutter, press out 40-48 rounds. Using a melon baller, scoop out a ball of ganache and place onto a round, repeat on half the amount of rounds. Brush the edges with the reserved egg. Cover with the remaining rounds and mould the dough around the ganache with your fingers. Rest in the fridge for 15minutes.
Deep-fry the dumplings for a 1and 1/2 minutes until golden brown. Drain on paper toweling, then toss in caster sugar to dust. Serve immediately.