Chocolate taco dessert
|90 g||flour — cake|
|10 g||cacao powder|
|100 g||golden syrup|
|250 g||cream — fresh|
|3||figs — black|
Preheat the oven to 180°C. In a pot melt the butter, mix the sugar and syrup through.
Add the flour and cacao powder into the butter mixture and combine.
Divide the batter into 8 balls. On a prepared baking tray, slightly flatten the balls, leaving about 5 cm between each, leaving space for them to flatten and expand further while baking.
Bake until completely flat and holes appear in the dough.
Keep a wooden rolling pin at hand for shaping. Once the tacos are removed from the oven, let them cool slightly and quickly shape over the rolling pin. Keep these taco shells in an airtight container until needed (preferably use immediately).
Cut the fruit into 5 mm cubes and break the mint into small pieces. Set aside to infuse with the mint.
Melt the chocolate and add 100 g of the cream. Set aside to cool. Whip the rest of the cream to medium peaks. Place in the fridge until the chocolate mixture is completely cold. Whip the chocolate until it becomes lighter and slightly aerated. Fold the whipped cream into the chocolate. Place this homemade chocolate ganache mousse in a pipping bag and pipe into the taco shell. Add a helping of fruit salsa on top. Enjoy with some ice-cream (preferably chocolate!) or extra whipped cream!
Recipe by Marinel Kok of The Institute of Culinary Arts.
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