Ingredients

Method

For the namelaka:
• 200 g dark chocolate, chopped
• 3⁄4 cup milk
• 2 T honey
• 2 1⁄2 t gelatine powder
• 1 1⁄2 cups pouring cream
• Maldon salt, a pinch
For the vanilla cream:
• 2 cups pouring cream
• 2 T Woolworths vanilla paste
• freshly grated nutmeg, a pinch
• Maldon salt, a pinch
For the poached plums:
• 250 g sugar
• 1 cup water
• 1 lemon, zested and juiced
• 6 plums
• cocoa, for dusting

Method

Ingredients

1. To make the namelaka, place the dark chocolate in a large mixing bowl. Place the milk and honey in a small saucepan over a medium heat and bring to a simmer. Add 2 T water to the gelatine powder and mix to form a paste. Stir the gelatine into the warm milk. Pour the warm milk over the dark chocolate and allowed to stand for five minutes.

2. Mix the dark chocolate with the milk – starting from the centre of the bowl and working outwards – until you have a ganache-like texture. Add the cream and salt and stir until completely combined. Spoon the mixture into a tray, place a sheet of clingwrap directly onto the surface and chill for 24 hours, or until set.

3. To make the vanilla cream, place all the ingredients into a small saucepan and simmer for 10–15 minutes over a medium heat until slightly thickened. Chill until ready to serve.

4. To make the poached plums, bring the sugar, water, lemon zest and juice to the boil in a saucepan. Reduce the heat, add the plums and poach for five minutes.

5. To serve, spoon some of the vanilla cream into bowls, top with a poached plum and a dollop of namelaka. Dust with cocoa.

Find more chocolate recipes here

Photographs: Myburgh Du Plessis
Production: Bianca Strydom
Food Assistant: Lerato Motau