For the chocolate cream
175g/6oz double cream
2tsp strong espresso coffee
175g/6oz dark chocolate (I used Valrhona 69 per cent)
For the candied fruit
Oranges, as many as you want to candy (they store well for a couple of weeks in the fridge)
500ml/17fl oz water
500g/1lb caster sugar
Bring the cream to the boil and remove from the heat immediately. Chop the chocolate into small pieces and add to the hot cream, then pour in the coffee. Stir well and leave for 15 minutes to allow the chocolate to melt into the cooling cream. Beat with an electric whisk until cold.
Next, candy the chestnuts and oranges. Slice the oranges into segments. Place a large pot of water on to boil. When the water is boiling, add the orange slices and allow the water to return to the boil. Cook for a couple of minutes, which removes the bitterness of the peel. Drain and discard the water. You don't need to blanch the chestnuts as they are not bitter.
Place half the sugar and water in a saucepan and stir once or twice. Place over a low heat, then leave to allow the sugar to melt. Once the sugar has melted, turn up the heat and bring the syrup to a boil. Cook for 3-4 minutes or until the syrup begins to look a little viscous. Add the oranges and cook for around 5-8 minutes. Remove from the stove and allow the oranges to cool in the sugar syrup. Store in a sealed container in the fridge. They will last well for a couple of weeks. To candy the chestnuts, roast them first as in the recipe on page 67. Peel them and repeat the procedure, using the other half of the sugar and water. I usually candy chestnuts for a minute or so less.
If you have a sugar thermometer, the temperature you want to achieve is between 112C/234F and 115C/239F and the final quantity of sugar syrup this makes is 400ml/14fl oz per each fruit.
To serve, spoon into bowls and serve with the thick chocolate cream.Reuse content