Hot chocolate fondants with summer berries and mint froth

“The secret of a good hot chocolate fondant is the liquid centre. I’ve simplified the recipe by using bought chocolate truffles. If you want to make these for a dinner party, it’s best to make them up, freeze them when raw and then flash them in the oven. Give them an extra 5 minutes cooking time when cooked from frozen. The mint froth is simply milk warmed in a pan with crème de menthe. All you need is the froth on the top of the milk.” - James
Image credit: Peter Cassidy

Ingredients

For the hot chocolate fondant
  • 190g dark chocolate with at least 60% cocoa solids
  • 100g butter, softened
  • 35g ground almonds
  • 2 large eggs, separated
  • 35g cornflour
  • 85g caster sugar
  • 6 plain chocolate truffles
  • Strawberries, raspberries and blueberries, to decorate
For the mint froth:
  • 150ml full-fat milk
  • 1 tbsp crème de menthe

Method

Pre-heat the oven to 180oC/350oF/Gas mark 4.

Finely grate 40g of the chocolate. Rub half the butter all over the inside of six tall dariole moulds (or similar containers). Dust well with the grated chocolate, shaking out any excess. Set aside on a baking tray.

Melt the remaining chocolate (including any shaken-out excess) and butter in a small heatproof bowl over a pan of barely simmering water, or in a microwave-proof bowl in the microwave on full power for 2–3 minutes, stirring once. Do not overheat or the chocolate will ‘seize’, or turn solid. Scrape this mixture into a bigger bowl, then beat in the ground almonds, egg yolks and cornflour.

Whisk the egg whites in a separate bowl until they form stiff but not dry peaks. Gradually beat in the caster sugar – you may prefer to use a hand-held electric whisk for this.

Fold the meringue mixture into the melted chocolate mixture. Spoon half the combined mixture into the base of the mould, place a chocolate truffle on top, then fill each mould with the remaining mixture. Smooth the tops of the fondants.

Bake the fondants in the oven for 10–15 minutes until risen and slightly wobbly (they’re best eaten as soon as they’re cooked).

Bring the milk to a boil, remove from the heat, add the crème de menthe, then ‘froth’ with a hand blender. Turn the fondants out onto plates and serve with fresh berries and mint froth.

Ingredients

For the hot chocolate fondant
  • 190g dark chocolate with at least 60% cocoa solids
  • 100g butter, softened
  • 35g ground almonds
  • 2 large eggs, separated
  • 35g cornflour
  • 85g caster sugar
  • 6 plain chocolate truffles
  • Strawberries, raspberries and blueberries, to decorate
For the mint froth:
  • 150ml full-fat milk
  • 1 tbsp crème de menthe

Method

Pre-heat the oven to 180oC/350oF/Gas mark 4.

Finely grate 40g of the chocolate. Rub half the butter all over the inside of six tall dariole moulds (or similar containers). Dust well with the grated chocolate, shaking out any excess. Set aside on a baking tray.

Melt the remaining chocolate (including any shaken-out excess) and butter in a small heatproof bowl over a pan of barely simmering water, or in a microwave-proof bowl in the microwave on full power for 2–3 minutes, stirring once. Do not overheat or the chocolate will ‘seize’, or turn solid. Scrape this mixture into a bigger bowl, then beat in the ground almonds, egg yolks and cornflour.

Whisk the egg whites in a separate bowl until they form stiff but not dry peaks. Gradually beat in the caster sugar – you may prefer to use a hand-held electric whisk for this.

Fold the meringue mixture into the melted chocolate mixture. Spoon half the combined mixture into the base of the mould, place a chocolate truffle on top, then fill each mould with the remaining mixture. Smooth the tops of the fondants.

Bake the fondants in the oven for 10–15 minutes until risen and slightly wobbly (they’re best eaten as soon as they’re cooked).

Bring the milk to a boil, remove from the heat, add the crème de menthe, then ‘froth’ with a hand blender. Turn the fondants out onto plates and serve with fresh berries and mint froth.

Desserts New V1

Desserts

“A compilation of my favourite desserts, including recipes that have been in my family for generations, classic dishes and traditional favourites with a twist along with recipes I’ve developed from scratch. I’ve also included some tips on mastering the basics. There’s plenty to tempt you back into the kitchen!” - James