Chocolate Dipped Gooseberries
Fresh cape gooseberries double-dipped first in fondant then in semisweet chocolate, holding the papery husks as a natural handle — a beautiful confection.
OtherVegetarianIntermediate70 minBy Northstar
Ingredients
Servings
24
- 1 cup fondant
- 2 tbsp simple syrup
- 0.5 lb semisweet chocolate, chopped
- 24 each fresh cape gooseberries, husks on
Instructions
- 1
In a small double boiler, combine fondant and 2 tbsp simple syrup. Heat, stirring, until light but able to coat the back of a spoon. Add more syrup if too thick.
- 2
In another double boiler, melt the chocolate, stirring occasionally until smooth.
- 3
Line a baking sheet with parchment. Peel back husks from each berry.
- 4
Holding the husks, dip each berry 3/4 of the way into the fondant. Place on the parchment. Refrigerate until firm, about 30 minutes.
- 5
Dip each fondant-coated berry in the melted chocolate. Refrigerate until chocolate is firm, about 30 minutes.
- 6
Remove and serve on a serving platter.
Tags
emerildessertchocolateamericancandygooseberriesconfectionother