Ingredients:
- 2 bags RIND Orchard
- 2 cups water
- 3 tbsp granulated sugar, divided
- 1 tbsp fresh lemon juice
- 1 tsp Kosher sea salt
- 2 (2.82oz) Alter Eco Brown Butter Organic Dark Chocolate Bars, finely chopped, divided
- 1 cup heavy cream, cold
- 1/4 cup Greek yogurt
- Flaky sea salt for garnish
Instructions:
- Add RIND Orchard, water, one tablespoon sugar, lemon juice and Jacobsen Salt Co. Pure Kosher Sea Salt in a medium saucepan over medium heat. Bring the mixture to a gentle simmer and cover. Cook, stirring occasionally, for 8 to 12 minutes or until the fruit has softened slightly, adding a bit more water as it cooks if needed. Uncover and continue cooking until the water has reduced to a thin sauce. Taste and adjust as desired with sugar, lemon juice and salt. (If desired, lightly chop or puree the fruit for a smoother texture.) Transfer to the refrigerator to chill fully before using.
- Set aside two tablespoons of the chopped Alter Eco Brown Butter Organic Dark Chocolate for garnishing the finished dessert. Place the remaining chopped chocolate in a medium heat proof bowl. Place about an inch of water in a GreenPan saucepan and set the bowl on top. Make sure that the size of the heatproof bowl and saucepan are such that when you set the bowl on the saucepan it makes a good seal, but that the bottom of the bowl doesn’t touch the water – creating a double boiler for gently melting the chocolate with heat from steam.
- Place the double boiler on the stovetop over medium-high heat and bring the water to a simmer. Once steam has been created, lower the heat to medium low – the water should be barely bubbling but just hot enough to create a good amount of steam. Allow the chocolate to heat, without stirring, until it is about halfway melted. At this point you can occasionally start stirring the chocolate with a silicone spatula and continue heating until it is mostly melted. Immediately (and carefully, avoiding the heat and steam) remove the hot bowl from the saucepan. Continue stirring until all the chocolate is melted, then set aside to cool slightly.
- In the bowl of a stand mixer fit with a whisk attachment, or in a medium mixing bowl using a hand mixer with whisk, whip the heavy cream and remaining sugar on high speed until it reaches medium peaks. Using a silicone spatula, very gently fold in the Greek yogurt and half of the melted chocolate until evenly combined – the chocolate will speckle into the whip cream as it cools, that’s ok!
- Using four (6 to 8 ounce) glasses or jars, begin making the fool by spooning a small layer of fruit on to the bottom of each. Follow with a layer of chocolate whipped cream and a drizzle of some of the remaining melted chocolate. Repeat the layers twice more. Serve chilled, topped with a bit of the reserved chopped chocolate and a pinch of the Jacobsen Salt Co. Pure Flake Sea Salt.