Chocolate Fondant
This is a safe Chocolate Fondant recipe that also has the huge advantage that you cook it from frozen ... so you can prepare it well ahead of time.
Servings: 6 people
Equipment
- 6 Small Metal Pudding Basins
Ingredients
- 200 g Butter melted
- 3 tbsp Cocoa Powder for dusting
- 50 g Salted Caramel Sauce
- 200 g Dark Chocolate chopped
- 6 Eggs 3 whole and the yolks of the other three
- 75 g Golden Caster Sugar
- 50 g Plain Flour
Instructions
Prepare the pudding basins
- Use 50g of the butter to brush the insides of the pudding basins. Put them on a baking tray and transfer to the fridge to chill until the butter sets.
- Brush over another layer of butter, then dust generously with the cocoa powder. Return the basins to the fridge.
Making the Fondants
- Tip the remaining 150g of melted butter into a heatproof bowl and add the chocolate. Set the bowl over a pan of boiling water (Bain-marie). Melt the chocolate and stir until smooth, add a generous pinch of salt.
- Add the three whole eggs and the three yolks and the golden caster sugar into a bowl. Beat together using an electric whisk until very pale - the whisk should leave a trail in the mixture when lifted.
- Sift in the flour and gently fold it in. Then gently fold in the chocolate mixture.
Construction Phase :-)
- Half fill each metal basin with the mixture and then transfer to the freezer on a baking tray for 20-25 mins, or until the mixture has just set.
- Add 1 tsp of Salted caramel sauce to the middle of each fondant, then top up with remaining fondant mixture.
- Return to the freezer until frozen. These can be prepared weeks in advance.
Cooking
- Heat the oven to 180C and bake the fondants on a baking tray for 15 mins.
- Leave to rest for 1 minute before turning out onto warm plates. Sprinkle with sea salt and serve
Notes
I did find that the quantity was a bit mean for six last time I did this ... so made five generous fondants.