Chocolate Fondant
Desserts
French
Deliciously indulgent and perfect for making ahead for a busy service
10 Servings
Ingredients
280g salted butter, 240g diced, 40g melted for greasing dariole moulds
4tbsp McDougall’s Cocoa
200g dark chocolate, broken into pieces
5 eggs
200g caster sugar
40g McDougall’s Plain Flour, sifted
Method
- Grease the dariole mould with the melted butter. Place the remaining butter and chocolate into a heatproof bowl over a pan of simmering water allowing the mixture to melt, stir occasionally.
- Whisk the eggs and sugar together so it doubles in volume. Gently fold in the melt butter and chocolate, then the McDougall’s Plain Flour and McDougall’s Cocoa. Spoon into moulds. Chill in the fridge for 1 hr.
- 15 minutes before you bake the fondants, pre heat the oven to 200C, heat a baking tray.
- Remove hot baking tray from the oven, place the dariole moulds on the tray and bake in the oven for 12-14 minutes until the tops begin to resemble biscuits.
- Remove from the oven, allow to stand for 1 minute. Turn out of the moulds and serve.
