Recipe courtesy of Emeril Lagasse
Yield:
2 dozen

Ingredients

  • 1 cup fondant
  • 2 tablespoons simple syrup
  • 1/2 pound semisweet chocolate, chopped
  • 2 dozen fresh cape gooseberries, husks on

Directions

In the bowl of a small double boiler, combine the fondant and 2 tablespoons of the simple syrup. Heat the fondant, stirring with a wooden spoon. The mixture should be light but able to coat the back of a spoon. If the mixture is too thick, add some of the remaining simple syrup. In another double boiler heat the chocolate, stirring occasionally until the chocolate melts. Line a baking sheet with parchment paper. Peel back the husks from each berry. Holding the husks, dip each berry 3/4 of the way in the fondant. Place the berries on a baking sheet. Refrigerate until the fondant is firm to the touch, about 30 minutes. Holding the husk, dip each berry in the melted chocolate. Refrigerate until the chocolate is firm to the touch, about 30 minutes. Remove and serve on a serving platter.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Chocolate Chip Cookies

Recipe courtesy of Kelsey Nixon

Chocolate Syrup

Recipe courtesy of Alton Brown

Chocolate Truffle Cake

Recipe courtesy of Sarabeth Levine

Homemade Chocolate Wafer Cookies

Recipe courtesy of Zoë François

Spicy Mexican Hot Chocolate Cookies

Recipe courtesy of Nealey Dozier

Hazelnut Chocolate Chip Cookies

Recipe courtesy of Giada De Laurentiis

Chocolate Olive Oil Cake

Recipe courtesy of Nigella Lawson

Chocolate Cream Puffs

Recipe courtesy of Zoë François

On TV

So Much Pretty Food Here