These little mouthfuls were the result of a fridge and freezer cleanout, but as a combination actually work rather well. They are made in a similar way to a dark chocolate ganache, combining white chocolate and cream, before adding a reduced and strained gooseberry and elderflower compote. They are unbelievably simple, very delicious, and they take no time at all to make. You can’t go wrong really!
- 100g white chocolate
- 75ml double cream
- 75g gooseberries, washed and trimmmed.
- 5 tbsp elderflower cordial
Heat the gooseberries in a small pan until they become very soft, with a jam like consistency. Add in the elderflower cordial and reduce down until a thick compote is formed. Strain this into a bowl to remove any remaining skin or seeds from the fruit. Set aside to cool.
Melt the white chocolate slowly in a bain-marie, before mixing in the cream. Stir in the gooseberry and elderflower compote and combine well. Place the chocolate mixture into moulds and place in the freezer for 1 hour. Remove the chocolates from their moulds and store in the fridge until needed.
[Note: These chocolates do not keep very long, so it is recommended to make them very soon before you want to eat them.]