Hello everyone I hope you had a great Christmas and are enjoying Boxing Day!
As soon as I played the new Stardew Valley update, I knew I wanted to have a go at making the Golden Walnuts from Ginger Island. I chose mango and coconut crème patisserie as the filling, to match the new trees found on the island. Together they taste super tropical and complement the dark chocolate nicely.
I hope you enjoy this video; thank you very much for watching!
Recipe
Ingredients
- 150g Dark Chocolate
- 25mL Double Cream
- 1 Mango
- 15g Coconut Oil
- 2 Egg Yolks
- 45g Sugar
- 10g Cornflour
- 150g Milk
- Edible Golden Lustre Dust
Method
Making the Crème Patissiere
1) Chop the mango into small pieces and cook over a low heat until soft, mash into a pulp, then allow to cool.
2) In a small pan beat together the egg yolks, sugar, cornflour and milk until light and fluffy. Then cook over a low heat, mixing constantly, until thick enough that it holds its shape on the back of a spoon. Allow to cool then split into two portions.
3) To one portion, add all of the mango, blend well with a hand held blender and pass through a fine meshed sieve. Optional: Colour the sieved crème with red and yellow colouring to give a more orange colour.
4) To the other portion, add the coconut oil, blend well with a hand held blender and pass through a fine meshed sieve.
Making the Golden Walnuts
1) Temper the chocolate and coat the hemisphere mould as shown in the video. Allow to cool in the fridge.
2) Combine the warmed double cream with 50g of melted dark chocolate until smooth and glossy. Allow to set in the fridge.
3) Fill one half of the chocolate hemispheres with mango crème and the other half with coconut crème. Place in the fridge for 30 minutes then remove the bonbons from the mould with a cocktail stick. Do this by gently pressing on the edges until the bonbon slide out of the mould.
4) Join one mango and one coconut half together by adding melted dark chocolate to one face, and placing the other on top. Repeat with all of the chocolates then freeze.
5) Smear the set ganache over the frozen chocolate spheres until you have an even covering. Allow to set in the fridge, then wrap a thin band of ganache around the equator. Allow to set for a final time, then make wrinkle marks on the surface with a cocktail stick and dust with edible golden lustre dust.
