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Chocolate & Mushroom Pot Plant

Chocolate & Mushroom Pot Plant

At his restaurant Foliage in Franschhoek, chef Chris Erasmus uses foraged ingredients for his original dishes. You simply must try his Bitter-sweet Chocolate and Mushroom Pot Plant  recipe.

Chocolate & Mushroom Pot Plant

Chef Chris Erasmus uses foraged ingredients for his original dishes. You simply must try his Bitter-sweet Chocolate and Mushroom Pot Plant recipe. Recipes Chocolate & Mushroom Pot Plant European Print This
Serves: 8
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Pastry
  • 250g cake flour
  • 1 tsp dried porcini powder
  • 125g chopped walnuts
  • pinch ground nutmeg
  • 1 egg (65g)
  • 150g soft butter
  • Filling
  • 200g 70% couverture chocolate chopped
  • 150g cream
  • 50g milk
  • 1 large egg (65g)

Instructions

  1. Preheat oven to 170°C. Knead all the pastry ingredients until smooth. Push the pastry into 100ml darielle moulds using your thumb, about 3mm thick.
  2. Line the pastry with thin foil, fill with dried beans or rice and bake for 12 minutes. Remove the beans, rice and foil and bake for a further 5 minutes.
  3. To make the filling, place the chocolate in a mixing bowl.
  4. Bring the milk and cream to the boil and pour over the chocolate, stir to melt. Beat in the egg and pour the filling into the pastry. Bake at 105°C for 20 minutes until just set. Keep warm until ready to serve, remove from the moulds and serve with edible flowers.

Wine suggestion: Boekenhoutskloof Noble Late Harvest

Chef’s Tips:

  1. We serve the chocolate pot with buchu ice cream and carrot-culture cream, but you can add your favourite ice cream.
  2. The filling can also be used for a tart with a shortcrust pastry. Serve in wedges.

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