Kumquats have a special flavor a little bit bitter and definitely tangy and not everyone knows how to cook with them. This recipe adds them to a basic chocolate ganache and the result is amazing. I could not taste the coconut but the chocolate-kumquat combination was a win. You could use the ganache in a cake, I do not remember exactly how much it yielded but it would be enough to fill one 7 inches (18 cm) cake. If you want to use the ganache as a frosting you can double or triple the recipe.
On another note, if you want to bring all the crepes at the same time to the table, you can place them in a pan and put them in a low oven, 122 F (50°C), while you cook all of them. To serve, you can top it with candied kumquats or powdered sugar.
I loved the result and hope you dare to try it. Do you have any favorite way to enjoy your kumquats?
1 cup250 ml1 cup of amaranth milk or your favorite non-dairy milk
1/8 teaspoon of pink Himalayan salt
1/2 teaspoon of sugar
2 tablespoons of coconut oil
Chocolate and kumquats ganache:
1/3 lb150 g1/3 lb of kumquats
2 cups500 ml2 cups of water
7 tablespoons80 g7 tablespoons of sugar
3.5 oz100 g3.5 oz of dark chocolate
3.5 oz100 g3.5 oz of coconut cream
zest from three kumquats
candied kumquats or powdered sugar
Step 1Kumquats ganache: Cut the kumquats in halves and put to boil covered with water, at least one cup for ten minutes. This is done to remove some bitterness.
Step 2 Drain them and place again to boil with the remaining cups of water and the sugar. Cook them for about 30 minutes. You want to have some sort of puree with the pulp, if you need to, some more water might be added, just be careful not to add too much.
Step 3 Meanwhile, chop the chocolate and bring the coconut cream to boil.
Step 4 Pour the boiling coconut cream on top of the chopped chocolate, and slowly and carefully stir until chocolate is completely dissolved.
Step 5 Drain the kumquat puree, you should have at least 4 tablespoons but two would suffice. Push well to remove the peel and seeds but to obtain as much pulp as possible.
Step 6 Mix the kumquats puree with the chocolate-coconut cream mixture.
Step 7 Place covered in the refrigerator for at least one hour.
Step 8Crepes dough: In a food processor place all the ingredients and pulse until completely mixed. You should have a somewhat liquid dough but not like milk.
Step 9 Let the dough rest for at least 30 minutes to activate the gluten.
Step 10Assembly: In a crepe maker or pan, spread the dough thinly and evenly. Cook shortly until dry on the surface.
Step 11 Pour two tablespoon kumquat ganache in the center and fold the crepes in halves, lengthwise. Then turn the crepe to the other way and fold again cross-wise.
Step 12 Serve the crepe while still hot, you can serve it with some candied kumquats to intensify the flavor or dust with powder sugar.