The impetus for the recipe was that I wanted to approach the challenge of creating a fruity chocolate ganache frosting. The remainder of the components just fell in place. For a first try, I would say the frosting was fine. I could taste the mango and of course the chocolate, but the mango was subtle. There was also the issue of the texture, not bad but definitely unexpected for a ganache which is normally very smooth. I contemplated beating the ganache in an electric mixer and possibly adding some powdered sugar to smooth it out, but didn’t want to dull the taste further. If I had managed to get some mango liquor on the other hand, I would have definitely beat the cooled ganache with a cup or two of sifted powdered sugar and added liquor to taste. Maybe next time…
As for the end result, I used my favorite rich, chocolately cupcake base so I was off to a good start. The caramel and frosting tasted great together, but all in all I would say the flavors were a bit too subtle. I would pump up the ginger in the caramel, likely with fresh, chopped ginger, and pump up the frosting as I described above. I think this cupcake is definitely worth another take.
On a side note, my next post may be a bit slow to come. I gave birth to my first child this past weekend a couple weeks on the early side (but full term and quite healthy). Naomi and I have some work to do over the next couple weeks, but once things settle I hope to be back at it and newly inspired. Thanks for all your well wishes!
Naomi Porro, Born June 8th, 2007
~15 cupcakes / 350 degree oven
100 grams Valrhona 61% cacao (or any bittersweet chocolate)
1-1/2 sticks butter
1 cup + 2 tablespoons sugar
1/2 cup + 2 tablespoons flour
2 tablespoons cocoa powder, unsweetened
1 teaspoon baking powder
1/8 teaspoon fleur de sel or any salt
1. Chop chocolate and transfer into the bowl of a standing mixer.
2. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
3. Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
4. Beat in an electric mixer for 3 minutes.
5. Add one egg at a time, mixing for 15 seconds between each
6. Sift the flour, cocoa powder, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.
7. Scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.
2 tablespoons water
1/2 cup sugar
1 tablespoon light corn syrup
1/4 cup heavy cream
1 tablespoon butter
1/2 teaspoon lemon juice
1/4 teaspoon fleur de sel or any salt
1 teaspoon ginger powder
1. Combine the water, sugar, and the corn syrup in a deep saucepan and cook over medium heat.
2. Stir together with a wooden spoon until the sugar is incorporated.
3. Cover the saucepan and let it cook over medium heat for 3 minutes.
4. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
5. Do not stir from this point on, but it is important to carefully shake the pan so that one area of the caramel doesn’t burn.
6. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
7. *** This is the dangerous part *** Pour the heavy cream into the mixture. Wear oven mitts, stand away from the pan, and be careful. The mixture will bubble up significantly.
8. Stir the mixture, again being careful. Add the butter, lemon juice, salt, and ginger powder. Stir until combined.
9. Transfer to a small bowl and set aside to cool.
Mango Chocolate Ganache
meat from 1 mango
8 ounces bittersweet chocolate like Valrhona 61% cocao
1 cup heavy cream
1 teaspoon vanilla
1/2 teaspoon fleur de sel or any salt
1. Puree mango meat in a blender or food processer. You should end up with around a half a cup.
2. Chop chocolate and transfer into a heat proof bowl.
3. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
4. Let sit for 1 minute then stir until combined.
5. Add vanilla, mango, and salt. Stir until combined.
6. Let cool to room temperature.
Note: The texture of this frosting isn’t as smooth as regular ganache due to the pureed mango. But it tastes great and looks fine. I was also planning on adding mango liquor to taste, but couldn’t find any locally. If you do happen to come across some, I think it would be a great addition as the mango flavor is otherwise mild.
Mango Ginger Won Tons
spring roll or wonton wrappers, thawed if frozen
1 tablespoon fresh chopped ginger
1 egg, beaten to blend
grapeseed oil for frying, or other vegetable oil
1. Trim the wrappers into 2″ squares.
2. Chop the mango into a small dice. The meat from a half of a mango will likely be enough, but the leftover mango-ginger mix makes a great topper for salmon.
3. Chop the ginger into a fine dice. Mix mango and ginger together.
4. Lay out your cut wrappers so they face you in a diamond shape.
5. Using a pastry brush, brush egg along the top edges of the wrappers.
6. Spoon a small amount of mango and ginger into each wrapper.
7. Fold the bottom pointed corner of the wrapper up over fruit and press to seal. You will end up with little triangles.
8. Fill the bottom of a heavy pan with 1/2 inch of oil. Heat the oil to between 360°F and 375°F. 9. Working in batches, add spring rolls to hot oil and cook until golden and crisp. About 30 seconds per side. 10. Using slotted spoon, transfer spring rolls to paper towels to drain. Set aside to cool fully.
Note: I happened to have purchased 4″ wrappers, but they come in many sizes. I cut the wrappers with kitchen shears into 2″ squares. This proved to be a good size for cupcake decorating.
1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
2. Fill the cavity with caramel.
3. Replace the top of the cone.
4. Scoop a tablespoon of ganache on top of each cupcake. Smooth with a small offset spatula.
5. Top with a won ton.