CHOCOLATE + BLACKBERRY MONTE CARLOS

MAKES 8

georgia-barnes-chocolate-monte-carlos

 

INGREDIENTS

CHOCOLATE COCONUT BISCUITS

  • 3/4 cup self-raising flour

  • 1 cup desiccated coconut

  • 1/2 cup good quality cocoa powder

  • 3/4 cup caster sugar

  • Pinch of salt

  • 100g butter, melted and cooled

  • 1 egg, lightly whisked

  • 1 tsp vanilla bean paste or vanilla bean extract

BLACKBERRY JAM

  • 200g blackberries, fresh or frozen

  • 1 tbs lemon juice

  • ½ cup caster sugar

BLUEBERRY CREAM

  • 300ml thickened cream

  • 2 tbsp blueberry powder (optional)

  • 1 tsp organic vanilla bean paste or vanilla bean extract

GARNISH

  • 8 fresh blackberries

  • Icing sugar

  • Edible flower petals (dianthus pictured)

 

METHOD

Preheat oven to 170*C.

To make the biscuits: Place flour, coconut, cocoa, sugar and salt in a bowl and stir to combine. Add melted butter, egg and vanilla and mix well. Place even spoonfuls of mixture onto a lined baking tray and place in the oven to bake for 8-10 minutes. Remove from the oven and allow to cool on a tray.

Meanwhile, to make the jam: Place blackberries, lemon juice and sugar in a saucepan and set over medium-high heat. Cook, stirring occasionally, until blackberries have released their juices. Add a splash of water if the jam is catching on the bottom of the saucepan. Continue cooking until blackberries have broken down and mixture has reduced. Transfer jam to a bowl and set aside to cool.

To make the blueberry cream: Place cream in a bowl and whisk to form soft peaks. Add blueberry powder and vanilla. Stir until just combined.

To construct the monte carlos: Spread a small amount of jam on half of the cooled biscuits. Top with a dollop of blueberry cream. Sandwich the filling with the remaining biscuits. Garnish by securing a blackberry to the top of the Monte Carlo with a small amount of cream. Add an edible flower petal and a dusting of icing sugar. Serve and enjoy!