Jaffa Friands with Chocolate Ganache, Chantilly Cream and Orange Salad
- 120g pure icing sugar
- 35g self-raising flour
- 100g butter, melted
- 3 egg whites, lightly beaten
- 60g almond meal
- 1 orange, zest only, finely grated
- 100g dark chocolate, chopped finely
- extra icing sugar, for dusting
- 125ml thickened cream
- 200g dark chocolate, chopped
- chantilly cream
- 600ml thickened cream
- 55g icing sugar
- 1 teaspoon vanilla extract
- syrupy orange slices
- 200g caster sugar
- 200ml orange juice
- 2 naval oranges, peeled, sliced thinly
1. Preheat oven to 180°C.
2. Lightly grease six friand tins and place onto a baking tray.
3. Sift icing sugar and flour into a medium bowl. Add butter, egg whites and almond meal. Stir until just combined. Add zest and chocolate. Stir until just combined.
4. Carefully spoon mixture into friand tins until 1/2 full.
5. Bake for 25 minutes or until a skewer inserted in the centre of one comes out clean. Cool in pans for 10 minutes before turning out on to a wire rack to cool completely.
6. To prepare the ganache, place all ingredients in a microwave proof bowl. Microwave on medium for 1-2 minutes stirring every 30 seconds or until mixture is smooth and combined.
7. To prepare the chantilly cream, using an electric beater, beat cream, icing sugar and vanilla together until soft peaks form. Refrigerate until required.
8. To prepare the syrupy orange slices, stir sugar and juice in a medium frying pan over medium heat until sugar has dissolved. Simmer for 5 minutes until slightly thickened. Add oranges. Remove from heat and stand 10 minutes.
9. To serve, place one tablespoon of ganache in middle of four plates. Dust friands with icing sugar and place on top. Serve with orange slices and chantilly cream in a ramekin or just on the side.
1. Store extra friands in an airtight container for up to 5 days or freeze for up to a month.
2. Syrupy orange slices can be made several hours in advance. Store, covered, in refrigerator.
3. Chocolate can be temperamental, so if you are not experienced at making ganache in a microwave, try bringing the cream to a boil in a small saucepan. Remove from the heat, add the chocolate and stir until smooth.
4. Turn syrupy oranges into a dessert of their own by substituting 2 tablespoons of the orange juice with an orange flavoured liqueur. Serve warm with ice-cream.
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