Chocolate Fondants
Rich dark chocolate fondants with a soft centre, cocoa-dusted and finished with pistachio and crème fraîche. Easier to make than you think, indulgent, and best eaten straight from the oven!
Ingredients
- 15g butter
- 1 tbs cocoa powder
- 1 tbs finely chopped pistachios
Fondants
- 125g dark chocolate
- 125g butter
- 4 eggs
- 100g caster sugar
- 60g plain flour
To serve
- Cocoa powder to dust
- Crème fraiche
Method
Pre-heat the oven to 200c.
Brush 6 x 8cm dariole moulds with butter then coat in cocoa powder and nuts.
Melt the butter and chocolate together, add the sugar flour and eggs and whisk for 30 seconds, then divide between the 6 moulds place onto a baking tray and bake for 8 to 10 minutes. Leave to rest for 2 minutes.
Tip onto plates, then dust cocoa powder, spoon a quenelle of crème fraiche on the side .
Ingredients
- 15g butter
- 1 tbs cocoa powder
- 1 tbs finely chopped pistachios
Fondants
- 125g dark chocolate
- 125g butter
- 4 eggs
- 100g caster sugar
- 60g plain flour
To serve
- Cocoa powder to dust
- Crème fraiche
Method
Pre-heat the oven to 200c.
Brush 6 x 8cm dariole moulds with butter then coat in cocoa powder and nuts.
Melt the butter and chocolate together, add the sugar flour and eggs and whisk for 30 seconds, then divide between the 6 moulds place onto a baking tray and bake for 8 to 10 minutes. Leave to rest for 2 minutes.
Tip onto plates, then dust cocoa powder, spoon a quenelle of crème fraiche on the side .
