Back to Newsletter    
   
This Month's Recipe by Ian White

   
         
   

 

Hot Chocolate Fondant

 

A classic chefs dessert with many variations over the years, in my experience it's all in the timing and the type of chocolate you use. For years I used 70% Dark Chocolate until I was introduced to Cacao Barry Tanzanie Origine 75%.

I find this chocolate has a fuller, cleaner flavour. It also has a strong taste of cocoa with earthy and fruity undertones. This is a very sharp and powerful chocolate which makes superb fondants.

Recipe - Serves 8 (small moulds) or 6 (large moulds)

3 eggs
3 egg yolks
185g caster sugar - product code - S.CAST6X2
150g Tanzanie 75% chocolate product code - CB.TANZ1
140g unsalted butter
70g plain flour

Method

  • Lightly grease 8 dariole mould (small round silver moulds)
  • Place a small round of grease proof in the bottom to ensure the fondant come out clean
  • Whisk the whole eggs, yolks and sugar in a bowl until evenly combined, set aside
  • In a bain marie gently melt the chocolate and the butter until fluid and smooth
  • Combine the chocolate mixture with the egg mixture until smooth
  • Add the sifted flour and mix until silky smooth
  • Fill the dariole moulds just over ¾ full and chill for at least 3 hours until firm.
  • Bake in the middle part of the oven for 11 ½ mins for large moulds and 10 mins for small moulds (gas 6, 190 fan oven, 200 normal oven)
  • Remove from oven and leave to rest for two mins (very important)
  • Turn out onto a plate and remove round of greaseproof and serve immediately
  • Serve with a lime crème fraiche. This works very well as the lime cuts through nicely. (Juice of one lime mixed into 100g crème fraiche and a teaspoon of caster sugar


   
   
Print the Article


   
   

HB Ingredients
Cocoa House, 15, The Cliffe Industrial Estate, Lewes, East Sussex. BN8 6JL.
Sales order hot-line:+44(0)844 32 44 499
Enquiries:+44(0)845 88 00 799 Fax:+44(0)845 88 00 833