Ingredients

100g 80% cocoa dark chocolate

2 tablespoons unsalted butter

1 tablespoon sugar (optional)

100ml double cream

1 pack small spring roll pastry

Clotted Cream ice-cream

Preparation

The Ganache

1. Set up a bain marie using a saucepan of hot water
2. Break up the chocolate into small pieces and place in a suitable bowl
3. Add the knobs of butter and start to melt over the bain marie
4. Once all the chocolate and butter has melted, stir gently with a wooden spoon
5. Take off the heat and add the cream
6. Stir until a consistent colour is reached
7. Place a large sheet of parchment paper into a shallow dish
8. Pour the ganache into the dish
9. Cover with another sheet of parchment paper and place in the freezer for 30 – 45 minutes

The Wrap

1. Once the ganache has set, use a rolling pin to roll it out to a reasonable thickness (~½ cm thick)
2. Cut into inch long strips
3. Beat 1 egg in a bowl to use as a sticking paste
4. Place cooled filling in centre of pastry
5. Fold over diagonally and stick*
6. Holding finger tips over the ‘roll’ use thumbs to roll pastry slightly to enclose the filling
7. Fold in sides and stick*
8. Roll until fully closed and stick
9. Repeat with pastry until all the chocolate genash is used
10. Place in the freezer until ready to cook

*Stick = dip your fingertip into egg and apply to pastry

N.B. The spring rolls must be tightly wrapped and sealed to ensure all the molten chocolate stays in the wrap rather than leaking into the hot oil when frying.

Cooking

1. For best results, deep fry from frozen
2. Deep fry at 180°C until golden brown
3. Once cooked, place on kitchen towel to remove excess oil

Serving

1. Serve with a large dollop of vanilla ice-cream