Chocolate Marbles Recipe

Recipe Nic van Wyk Photographs Jomeri Mouton Ingredients: For the marbles:

  • 200ml cream
  • 1 bag Carmién Rooibos & Chai Spices
  • 300g dark chocolate (65% cocoa), chopped
  • 25g white chocolate chips/nibs
  • 1 small bag of Cadbury Whispers
For the spoom (froth):
  • 5 egg yolks
  • 500ml milk
  • 100g sugar
  • 50g Turkish delight pieces (rose water flavoured)
Directions: For the marbles, bring the cream to the boil and infuse the tea bag for two minutes. Remove the tea bag. Place chocolate in a stainless steel or glass bowl and add the hot cream. Stir gently. When the chocolate is melted, pour out into a small container before adding the white chocolate chips/nibs to the dark chocolate mixture. Stir gently to disperse the chips/nibs and leave to cool down in the fridge. Blitz the Whispers in a food processor until they resemble fine bread crumbs. For the spoom, beat the egg yolks and sugar together. Bring the milk to the boil, remove from heat and slowly add egg yolks. Return to the heat and cook until the custard covers the back of a spoon. While the custard is still hot, add the Turkish delight and let it dissolve. Allow to cool, then place in a cream syphon. Use two gas canisters. Now place dollops of the Turkish delight spoom on a plate, scoop balls of chocolate mix with a small melon baller and roll in the Whispers crumbs. Place in between the spoom. Makes 18-20 servings