Chocolate and Orange Whisky Fondants
This chocolate and orange whisky fondant is just epic! All the things you love about this classic dessert and then some!
Ingredients
To live the moulds:
- 15g butter
- 1 tbs cocoa powder
Fondants:
- 125g dark chocolate
- 125g butter
- 4 eggs
- 100g caster sugar
- 60g plain flour
To serve:
- Cocoa powder to dust
- 200ml Double cream whipped
- 25ml whisky
Caramelised oranges:
- 100g caster sugar
- 2 oranges 1 juiced 1 sliced and zest of 1 thinly sliced
- 15g butter
- 25ml whisky
Method
Pre heat the oven to 200c.
Brush 6 x 8cm dariole moulds with butter then coat in cocoa powder.
Melt the butter and chocolate together, add ½ the sugar and whisk in. Then whisk the eggs and rest of the sugar together for a minute, pour in the chocolate mix and whisk for 30 seconds. Fold in flour then divide between the 6 moulds, place onto a baking tray and bake for 10 to 12 minutes.
Meanwhile to caramelise the oranges, heat the sugar to a light brown colour, add the whisky and flame, stir in the butter orange strips and orange slices.
Tip onto plates then dust with cocoa powder, spoon on cream and garnish with oranges.
Ingredients
To live the moulds:
- 15g butter
- 1 tbs cocoa powder
Fondants:
- 125g dark chocolate
- 125g butter
- 4 eggs
- 100g caster sugar
- 60g plain flour
To serve:
- Cocoa powder to dust
- 200ml Double cream whipped
- 25ml whisky
Caramelised oranges:
- 100g caster sugar
- 2 oranges 1 juiced 1 sliced and zest of 1 thinly sliced
- 15g butter
- 25ml whisky
Method
Pre heat the oven to 200c.
Brush 6 x 8cm dariole moulds with butter then coat in cocoa powder.
Melt the butter and chocolate together, add ½ the sugar and whisk in. Then whisk the eggs and rest of the sugar together for a minute, pour in the chocolate mix and whisk for 30 seconds. Fold in flour then divide between the 6 moulds, place onto a baking tray and bake for 10 to 12 minutes.
Meanwhile to caramelise the oranges, heat the sugar to a light brown colour, add the whisky and flame, stir in the butter orange strips and orange slices.
Tip onto plates then dust with cocoa powder, spoon on cream and garnish with oranges.
