Melt in the mouth chocolate fondant
Serves 4
From our spring menu which should have launched today, we bring you this delicious recipe for chocolate fondant. Full of chocolatey, oozy goodness, these fondants are best served warm with a drizzle of cream or a scoop of ice cream and some fresh berries. When we re-open we will be serving them with zesty orange cream, spiced cardamon sauce and a zingy ginger confit. Enjoy!
PS. Our recipe calls for one egg yolk but don’t discard the white – this can be stored in the fridge for up to two days or frozen in a small pot for up to three months. Once defrosted you can use it for making meringues or as a glaze in baking.
Allergens: Contains dairy, eggs & arrowroot
Ingredients
- 2 eggs
- 1 yolk
- 45g icing sugar
- 80g 70% dark chocolate
- 80g unsalted butter (plus extra for greasing)
- 15g arrowroot (or plain flour)
- 10 cocoa powder
Method
- Grease inside with the butter the four 5cm x 6cm steel rings (or ramekins), then coat with the cocoa
- Place the rings on baking paper on a baking sheet
- Melt the chocolate and butter in a heat proof bowl set over a pan of simmering water (do not let the bowl touch the water). Stir to ensure that it doesn’t burn
- Place the eggs and egg yolk into a bowl with the icing sugar and whisk until pale and fluffy
- Slowly add the melted chocolate and butter, plus the arrowroot.
- Whisk until the mixture has doubled its size, is thick and pale and leaves a trail on the surface
- Carefully spoon the mixture into the rings (or ramekins) until they are 3/4 full
- Chill in the fridge for 30 minutes
- Preheat the oven 180C (160C fan/ gas mark 4) and transfer the fondants to the oven and bake for 8 minutes or until the tops have formed a crust
- Remove the fondants from the oven and place on the plate they are to be served on. Carefully remove the rings if using them. Serve and enjoy!