Dark Chocolate Fondants

The month of Love and Decadence

It’s February and the month of Love.  One normally would associate Valentine’s Day with Bollie, Cards, Flowers and best of all Jewellery.  I associate Valentine’s Day with smooth, decadent Desserts. Those melt in your mouth; toe curling, sumptuous and delicious Desserts that make all the single ladies put their hands up and the hand cradling couples wish everyday were Valentine’s Day.

Dark Chocolate claims itself to be an Aphrodisiac.  Aphrodisiac named after the Greek goddess Aphrodite, the goddess of Love. The Maya and Olmec tribes of Central America believed that the Cacao Tree was given to them by the gods. So for all who believe that Chocolate is a celestial Gift I have the perfect recipe for you to indulge in, for you to swoon in, for you to cosset in.

I never met a piece of Chocolate I didn’t like!

Chocolate-fondantTHE RECIPE:

Dark Chocolate Fondants

INGREDIENTS:

  • 125g Unsalted Butter
  • 130g Good Quality Dark Chocolate
  • 5 Eggs
  • 125g Castor Sugar
  • 70g All purpose Flour

HOW TO:

  • Pre heat your oven to 200 degrees Celsius.
  • Take a small pot of Water and bring it to the boil, keep it on a very low simmer.
  • Using a bread knife chop your chocolate into small pieces, put the Chocolate in a bowl and place over the pot.  Turn off the heat.
  • Slowly stir the Chocolate until it starts to melt.  Once your Chocolate is partially melted, add in your Butter and stir to make sure it is thoroughly mixed together.
  • Once your Chocolate and Butter are melted together and smooth, add in your eggs one by one and whisk until incorporated.  Add in the Sugar and whisk thoroughly.
  • Remove the bowl from the pot, using a cloth as the steam might be hot enough to burn you.
  • Using a spatula fold in your flour.
  • Remove the Chocolate mixture from the bowl into a container, allow it to cool.
  • Once cooled, cover the container in cling film and set in the fridge.
  • Using ramekin moulds or silver Dario moulds spray them with a non stick spray and dust with Cacao Powder.
  • Spoon your Chocolate Mixture into the prepared moulds; fill them up about three quarters of the way.
  • Place your moulds in the oven and bake for Ten Minutes, check them after 7 minutes, they should be firm on the outside but still soft and gooey on the inside.
  • Once removed from the Oven, allow the moulds to cool down a little, the fondants should still be warm, but not scorching hot.
  • Carefully turn them out onto a plate and serve immediately.

CHEFS TIPS:

  • You can pre prepare the dessert, keeping it in the mould and leaving it in the fridge, as soon as your guests are ready for Dessert, you can place them in the oven and finish baking them.
  • When you’re checking for doneness, lightly touch the outside edges of the Fondant, if it pushes back up, you’re dessert is ready to be removed from the oven.

VARIATIONS:

  • Dark Chocolate is the preferred Chocolate to use as the recipe contains a lot of sugar and the bitterness of the Chocolate will cancel out the excessive sweetness of the recipe, but if you are a sweet tooth and want to have that extra kick, you can replace the Dark Chocolate with Milk Chocolate.
  • Having mastered the recipe to your comforts you can play around with flavours.  You can use a Chocolate that contains nuts or other flavours.  You can add food essences such as Vanilla, Coffee, Mint or even  Orange Blossom and Rose Water to give it that awe inspiring licking you lips taste.

COMPLIMENTS:

  • When using the original Recipe, the Fondant creates a smooth, seductive centre that is sweet yet bitter at the same time, with such a rich Dessert I always try and pair it with an ingredient or product that will enhance the flavour but also subdue the intenseness of the Dessert. I recommend using a sour fruit sauce such as a Plum Coulis or if you’re not too keen on loosing that sweetness, try using Mascarpone Cheese as an accompaniment.

  • If you’ve mastered the recipe and have decided to add some flavouring of your own such as Orange Blossom Water you can accompany the dessert with slivers of fresh Honey Comb, Cream, Coffee Cream, slivers of Turkish Delight even Nougat for a more well rounded Dessert.
  • This Recipe allows you to swoon before time and hold your breath for the second it’s in your mouth, playfully sitting on your tongue and creating sensations long forgotten as when you were a child and you’ve discovered Ice cream for the very first time.  I hope you have as much fun making this as I did and even more, I hope you remember that love can come in the form of Chocolate.

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