The Ganache
1. Set up a bain marie using a saucepan of hot water
2. Break up the chocolate into small pieces and place in a suitable bowl
3. Add the knobs of butter and start to melt over the bain marie
4. Once all the chocolate and butter has melted, stir gently with a wooden spoon
5. Take off the heat and add the cream
6. Stir until a consistent colour is reached
7. Place a large sheet of parchment paper into a shallow dish
8. Pour the ganache into the dish
9. Cover with another sheet of parchment paper and place in the freezer for 30 – 45 minutes
The Wrap
10. Once the ganache has set, use a rolling pin to roll it out to a reasonable thickness (~½ cm thick)
11. Cut into inch long strips
12. Beat 1 egg in a bowl to use as a sticking paste
13. Place cooled filling in centre of pastry
14. Fold over diagonally. Stick by dipping your fingertip into the egg and apply to the pastry.
15. Holding finger tips over the ‘roll’ use thumbs to roll pastry slightly to enclose the filling
16. Fold in sides and stick using egg
17. Roll until fully closed and stick using egg
18. Repeat with pastry until all the chocolate ganache is used
19. Place in the freezer until ready to cook
20. The spring rolls must be tightly wrapped and sealed to ensure all the molten chocolate stays in the wrap rather than leaking into the hot oil when frying.
Cooking
21. For best results, deep fry from frozen
22. Deep fry at 180°C until golden brown
23. Once cooked, place on kitchen towel to remove excess oil
Serving
Serve with a large dollop of vanilla or clotted cream ice-cream =)
