I travelled to Antwerp last week and with chocolate stores calling from every corner (there are officially over 100 different chocolate shops in the city!), I remembered this wicked recipe that I came across in an old issue of Njam! (Flemish food magazine).
Maybe, you will think that it’s a nonsense — combining bitter sweet chocolate and foie gras coated in roasted nut mixture, but take my word –it works! I’ve served it so many times, especially on festive occasions, for foie gras has that allure about it and it is a bit of a seasonal splurge!
I bought some high quality fondant chocolate over there (there are only a few ingredients in this recipe and you should go for the best) and made it when I got back as an homage to one of my favorite places to visit.
Anyway, it takes 20 minutes to get it ready and everybody goes mad about it, so it would be pity not to give it a try.
Foie gras praline with chocolate coulis
200g foie gras
100g nut mix
20g bitter sweet chocolade (70%)
1 pinch fleur de sel
For the chocolade coulis:
Bring the bouillon and porto to a boil and let it reduce by half.
Add chocolade and stir until it melts completely.
Add salt and pepper to taste.
Preheat the oven to 180 celcius.
Roast the nut mix in the oven for 5-7 minutes.
Let them cool slightly before crushing them to powder with a food processer or using a mortar.
Roll the praline between the palms of your hands using about 2 tsp of foie gras.
Roll them in the nut mix and leave in the fridge until serving.
Smear a thin stripe of chocolade coulis on the serving board and arrange the pralines on top.