Chocolate fondants

Chocolate fondants

By
From
French Lessons
Serves
4
Prep
10 mins
Cooking time
8 mins
Photographer
Steve Brown

These fondants have a soft liquid chocolate centre and are superb with banana ice cream.

Ingredients

Quantity Ingredient
200g bittersweet chocolate, (70% cocoa solids)
50g butter
5 egg whites
65g sugar
3 egg yolks, lightly beaten

Method

  1. Break up the chocolate and place in a heatproof bowl with the butter. Microwave on medium in 30-second bursts, or stand the bowl over a pan of simmering water until the chocolate has melted. Stir until smooth.
  2. Put the egg whites and sugar in the bowl of an electric mixer and whisk to soft peaks. Spoon a little into the melted chocolate to slacken it, then add the beaten egg yolks to the chocolate and whisk until smooth. Fold in the remaining egg whites, taking care to maintain the airiness.
  3. Butter 4 x 8 cm pastry rings and line with a strip of baking paper, extending 2 cm above the top of the ring. Arrange them on a baking sheet lined with baking paper. Spoon the chocolate fondant into a piping bag and pipe in enough to just fill the rings. Cover with plastic wrap and refrigerate until ready to bake. You can make the fondants to this stage 2–3 days ahead of time.
  4. When ready to bake, preheat the oven to 180ºC. Bake the fondants for 8 minutes. The outside should be firm, but they should still be liquid in the centre. Carefully remove the ring moulds and the paper and serve the fondants straight away.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
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