Little pots of rich chocolate flavoured with maple syrup. A caramel-walnut stick is the garnish, as well as the spoon!
- 200 g (52% cocoa) chocolate (see Note), chopped
- 50 g maple syrup
- 1 tbsp pouring cream
- 75 g (⅓ cup) caster sugar
- 6 walnuts halves (see Note), halved again into long quarters
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Preheat oven to 180ºC.
Place chocolate, maple syrup and cream in a heat-proof bowl, over a saucepan of hot water. Stir gently until chocolate has melted. Divide among 4 espresso cups and set aside to cool. If not using immediately, cover the cups with plastic wrap and refrigerate.
Roast the walnuts for 5 minutes or until light golden.
Pour 2 tbsp water and the caster sugar into a small saucepan. Place over medium-high heat and swirl pan occasionally until the sugar has dissolved. Using a wet pastry brush, wipe down sides of pan to clean. Continue cooking until golden brown, then dip the base of the pan briefly into a bowl of water to slow down the cooking (be careful as the water will bubble and steam).
Using a spoon, drizzle the caramel into ½ cm wide, 5 cm long lines onto a silicone mat or baking paper-lined tray placed over a heat-proof surface. Set the walnut pieces onto the caramel lines whilst the caramel is still soft. Set aside to cool.
Place a caramel-walnut stick over each cup and use it as a spoon to scoop up your bon-bon.
• If 52% cocoa chocolate is unavailable, use 100 g good-quality milk chocolate and 100 g 70% chocolate.
• For the best looking walnuts, buy some in the shell, then crack gently all around and remove from the shells.
Photography by Alan Benson