Carrot and Orange Balls with Chocolate

THIS IS AN IMPRESSIVE DESSERT, ESPECIALLY IF PILED HIGH LIKE A PYRAMID, DRIZZLED WITH RIPPLES OF HOT DARK CHOCOLATE AND A SCATTERING OF TOASTED MIXED NUTS, OR SERVE THE HOT CHOCOLATE ON THE SIDE AS A DIP.

SERVES 4–6 | PREPARATION TIME: 30 MINUTES | COOKING TIME: 1½ HOURS

FRESH

450g carrots, finely grated

grated zest of 1 large unwaxed orange

720ml full-cream (whole) milk

SPICES

6–8 green cardamom pods

PANTRY/LARDER

55g very finely chopped almonds

140g caster sugar

85g ghee or unsalted butter

2 tablespoons pistachios

1 bar (150g) good-quality dark chocolate

2 tablespoons flaked almonds, lightly toasted

1. Put the carrots, orange zest, chopped almonds, sugar and milk into a heavy-based saucepan and stir over a low heat until the sugar has dissolved. Cook over a medium heat for about 1½ hours. The pan should be stirred from time to time to prevent the carrots from sticking to the bottom. Cook until the mixture thickens and most of the liquid has evaporated. Keep stirring, especially during the latter stage of cooking.

2. Using a mortar and pestle or a rolling pin, gently break the cardamom pods and crush the seeds.

3. Melt the ghee or butter in a separate saucepan and add the crushed cardamom pods and seeds. Stir in the carrot mixture and fry over a low–medium heat until the carrot mixture becomes reddish brown.

4. Remove the pan from the heat and cool. Once the mixture has cooled, pick out the cardamom pods. Take a dessertspoonful of mixture and roll into a smooth ball. Continue until the mixture is finished. Lay the balls on a flat platter or pile high, creating a tall pyramid.

5. Toast the pistachios in a dry frying pan over a low heat until light golden brown. Remove from the heat and cool.

6. Break the chocolate into pieces and put into a heatproof bowl. Place the bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water and leave to melt.

7. Using a rolling pin, roughly crush the toasted, flaked almonds and pistachios.

8. Liberally drizzle the balls with hot melted chocolate and shower with the toasted flaked almonds and pistachios.

NOTE: It is important that the pan is heavy-based, otherwise there is a risk of the pan and carrot mix burning.