How to make chocolate fondants

These delicious desserts are surprisingly easy to make and are a guaranteed crowd pleaser. Best of all, you can make them a few days in advance, then whip them out of the fridge and straight in to the oven – and you will have dessert ready in just 20 minutes on the night!

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  • Author: Samantha Gowing
  • Total Time: 1-8 hours inc. chill
  • Yield: Yields 6 dariole, 4-6 ramekins pending on size 1x

Description

These delicious desserts are surprisingly easy to make and are a guaranteed crowd-pleaser. Best of all, you can make them a few days in advance, then whip them out of the fridge and straight in to the oven – and you will have dessert ready in just 20 minutes!


Ingredients

Units Scale

For the ramekins or dariole
1 tsp butter, for greasing
1 tsp cocoa, for dusting
For the fondant
100g dark chocolate pieces
10g cocoa
100g butter, cubed
2 eggs
70g caster sugar
50g plain flour, sifted
1/2 tsp baking powder, sifted
To serve
1 tsp icing sugar for dusting
1 cup fresh mixed berries, sliced as required
2 tbsp mint leaves, small, picked over
1/2 lime, juice of


Instructions

 

  1. Grease the insides of 6 dariole molds 6d x 6w x 5.5h cm (photo above) or 4-6 ceramic ramekins (photo below) with melted butter.
    (see photos) then dust with cocoa using a tea strainer or sieve. Chill until required.
  2. Bring a large saucepan half full of water to the boil, then place a stainless steel bowl with the chocolate and butter over the pan with water. Remove bowl and allow to cool slightly.
  3. Whisk the eggs and sugar together until pale, creamy and fluffy, then slowly add to the cooled chocolate butter mix.
  4. Fold in the Add the flour, cocoa and baking powder and continue to fold until nice and even.
  5. Divide the mixture between the prepared ramekins or dariole, leaving 1-2 cm below the rim to allow for rising. Cover with cling wrap, then chill for at least 60 minutes, preferably overnight. You can prepare 2 days in advance, prior to cooking.

To cook

  1. Preheat the oven to 175 C.
  2. Transfer the cold moulds from the fridge to the oven on a tray and bake for 12-17 minutes (depending on your oven) until the tops begin to crack.
  3. If you have an extra one, slice it open after around 12 minutes to ensure that you have the right gooey consistency, if not bake a further 1-3 minutes.
  4. Run the tip of a knife round the edge of the dariole mould, if using, to release, then invert onto a serving plate (give it a tap with a knife if it resists), or serve straight from the ceramic ramekin. Dust with icing sugar.
  5. Toss fresh berries in lime juice and serve with warm fondants.
  • Prep Time: 25-30 minutes; 1-8 hours chill
  • Cook Time: 12-17 minutes
  • Category: Chocolate
  • Cuisine: Modern

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