Chocolate and walnut fondant
This retro looking treat is perfect for all you chocolate nuts! You’ll need six dariole moulds to create this dish.
Ingredients
For the moulds:
- 50g softened butter
- 150g walnuts, blitzed
Fondant mix:
- 125g butter
- 4 eggs
- 100g caster sugar
- 60g flour
- 125g dark chocolate
- 300ml chocolate sauce
- 300ml crème anglaise
- Walnut halves to garnish
Method
Pre-heat the oven to 180°C/350°F/Gas Mark 4
Brush the edges of the moulds with butter, dust the inside with the blitzed walnuts and set aside
Melt the butter and chocolate together in a heatproof bowl over a saucepan.
Whisk in the eggs, and sugar for 2-3 minutes to ribbon stage. Fold the chocolate mixture into the flour.
Pour into the greased and walnut coated moulds allowing space for them to rise and bake for 8 minutes.
Warm the crème anglais, and chocolate sauce. Feather around the fondant and garnish with walnut halves.
Ingredients
For the moulds:
- 50g softened butter
- 150g walnuts, blitzed
Fondant mix:
- 125g butter
- 4 eggs
- 100g caster sugar
- 60g flour
- 125g dark chocolate
- 300ml chocolate sauce
- 300ml crème anglaise
- Walnut halves to garnish
Method
Pre-heat the oven to 180°C/350°F/Gas Mark 4
Brush the edges of the moulds with butter, dust the inside with the blitzed walnuts and set aside
Melt the butter and chocolate together in a heatproof bowl over a saucepan.
Whisk in the eggs, and sugar for 2-3 minutes to ribbon stage. Fold the chocolate mixture into the flour.
Pour into the greased and walnut coated moulds allowing space for them to rise and bake for 8 minutes.
Warm the crème anglais, and chocolate sauce. Feather around the fondant and garnish with walnut halves.
This recipe is from the book:
James Martin’s French Adventure
“Some thirty years since Floyd on France first screened, the chance to follow in his footsteps and, to return to the places that have shaped my own life and career was too good to resist. I hope this book will give you a small taste of what I learnt and the things I discovered on my French adventure, and that you’ll enjoy the trip as much as I did!”
- James
- James
