Toffeed gooseberries & chilli chocolate ganache

By Drum Digital
27 October 2014

A delicious recipe to satisfy your sweet tooth!

Serves 2

You'll need:

1 punnet gooseberries

2 cups (400 g) castor sugar

100 ml water

¼ cup (65 ml) golden syrup

1 tsp. (5 ml) wine vinegar

Toothpicks

Skewer each gooseberry with a toothpick. Keep a sheet of wax paper handy to place the berries on after they are dipped in toffee. Dissolve the castor sugar in the water in a small, deep saucepan set over moderate heat. Add the syrup and vinegar. Boil until it reaches hard candy stage, about 140 °C.

(To test this without a thermometer, drop a little of the hot liquid into a shallow glass of cold water - it should set into a hard crystal almost immediately.) Remove from the heat.

Dip and twist each skewered gooseberry to cover it completely with toffee. Leave to set on the wax paper.

For the ganache you'll need:

150 g dark chocolate

½ cup (125 ml) cream

1 tsp. (5 ml) chilli flakes

Berries and fresh fruit for dipping

In a double boiler, melt the chocolate and cream together, stirring until smooth. Sprinkle with chilli flakes. Serve with berries and sliced fruit.

- Recipe by Cakebread

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