Thought some of you might like a chocolate fondant recipe that so far every time I have made it or a few of my friends it has never failed to ooze chocolate
170 gms caster sugar
300 gms unsalted butter
300 gms dark chocolate
3 eggs + 3 egg yolks
1 TBS of plain flour
Melt the butter, chocolate and sugar over a pan of simmering water until sugar has dissolved.
Lightly whisk eggs together then whisk into melted chocolate etc
Fold in the sifted flour
Butter Dariole moulds then dust with coco powder
Fill moulds to just over 3/4 full
Cover and keep in fridge until you are ready to cook
THEY WILL KEEP FOR WELL OVER A WEEK IN. THE. FRIDGE IF KEPT COVERED.
This recipe makes around 8 standard Dariole moulds.
TO COOK
Set oven to 190c when hot place in on a tray for either 9 minutes if using tin foil Dariole moulds. Or 10 minutes if using metal
Good luck
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Thanks Bryan :)
Will get one done on my next batch
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Need a photo Bryan ;)
Will be making next week so photo will be here soon
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Bryan… just found this… sounds absolutely wonderful…
Pictures of chocolate fondant
I have to add that I used spaishish dark chocolate which is a lot harder than the usual French I use and they took 11 minutes to cook.