75% dark Chocolate Fondant
Oh so rich, warm and creamy... Your tastebuds will be craving for more with each and every bite.
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125g Soft Unsalted Butter (plus extra for the ramekins)
125g 75% Dark Chocolate Buttons
3 Large Eggs
150g Caster Sugar
35g Plain Flour, sieved. Icing Sugar – for dusting
Single Cream to serve *This recipe serves 4*
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First, you need to prepare your moulds with your extra butter, use this to grease the bottom and sides of your fondant moulds. Dust the inside with cocoa powder and leave to set in the fridge until needed.
If you’re cooking straight away, preheat your oven to 200c (these can also be made in advance and baked later- just 2 more minutes if baking straight from the fridge)
For the fondants, start by melting your chocolate and butter over a bain marie, and leave to cool.
In an electric mixer (or by hand if you’re feeling energetic!) Whisk together the eggs and caster sugar until it has doubled in volume and is light and thick -it should leave a trail on the surface when you lift your whisk out ideally you should be able to draw a figure of 8 before it sinks back into the mixture.
Fold the chocolate mixture into the egg mixture, the easiest way to do this is to whisk in about a quarter of the egg mixture into the chocolate mixture to ‘loosen’ it before folding the two mixtures together (‘Loosening’ the chocolate mixture will make it much easier to mix the two and will prevent overmixing)
