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Due to popular demand, we have shared Chef Stefan’s recipe for his Dark Chocolate Fondant with a rose geranium chocolate truffle centre. Yum!

Come experience it for yourself during Chocolate Month!  For the month of July, Trees Restaurant is serving a three-course dinner infused with Von Geusau and Cocoa Fair chocolate. An option to pair your menu with the exquisite Waterford Estate wines is available.

 

Recipe for Chocolate Fondant with rose geranium centre


Ingredients
  • 100 g 72% dark chocolate
  • 100 g butter
  • 2 eggs
  • 2 egg yolks
  • 125 g brown sugar
  • 1 vanilla pod
  • 50 g flour

For the ganache

  • 50 g rose geranium flavoured chocolate
  • 25 g white chocolate
  • 50 ml cream
Method

Ganache

  • Melt all the chocolate and add the cream
  • Mix until you have a smooth and creamy texture
  • Cool the ganache
  • Roll the ganache into a truffle ball

Fondant

  • Melt the chocolate and the butter together in a double boiler
  • Whisk the egg, egg yolk, vanilla pod and sugar until you have a creamy mixture
  • Mix the melted chocolate with the egg mixture
  • Fold in the flour
  • Pour the mixture in a buttered mould till half full
  • Add the ganache truffle in the centre
  • Top-up with fondant mix
  • Bake for 10 min ( depending on the size of the mould) at 180°C

Serve with crème anglaise or vanilla-pod ice cream, share with a loved one.