Emma & Sarah’s Chocolate Fondant

Emma & Sarah’s
Chocolate Fondant

Recipe by Emma and Sarah Bond Course: Sweet treats, DessertCuisine: Gluten Free
Servings

6

servings
Prep time

30

minutes
Cooking time

12

minutes

Who can resist the gooie chocolatie goodness of a chocolate fondant?  This dessert is not for the faint at heart, for the most devoted of chocolate lovers only.

Ingredients

  • Ganache
  • 500g dark chocolate buttons / pieces

  • 500ml cream

  • Fondant Mix
  • 5 eggs

  • 220g of dark good quality chocolate

  • 100g unsalted butter

  • 170g caster sugar

  • 100 g gluten free flour or almond meal

  • additional 25g butter for greasing ramekins.

  • To Serve
  • Good quality ice-cream, strawberries or raspberries coulis

Directions

  • STEP 1. Make Ganache for the gooie centre
  • In a small saucepan pour in cream and bring to the boil
  • as soon as it comes to the boil take off the stove and fold in chocolate
  • Place in a plastic contianer and put in freezer for 3 hours
  • de mould frozen chocolate mix and cut into small 1.5cm squares
  • put back into freezer until ready to make fondants
  • STEP 2. Make Fondant Mix
  • Melt chocolate & butter together in a microwave in 30 sec increments so there are no lumps, should be warm not hot


  • Then fold in the flour and put to the side
  • Is a seperate bowl whisk eggs & sugar, using an electric beater for approx 6 mins on full speed or until very light and aerated.
  • Using a spatula pour & fold gently all of the chocolate/butter mix into the egg/sugar mix
  • Grease ramekins with butter, share fondant mix between ramekins until 1/2 full
  • place in the Ganache cubes into the centre and then pour in more fondant mix until 3/4 full
  • STEP 3. Cook
  • Pre heat oven to 200 degrees.
  • place ramekins on a tray and put in the oven for 10/12 mins until crisp on top
  • STEP 4. Serve
  • Serve straight away with a scoop of your favourite flavour ice cream and raspberry coulis (see recipe) or drizzle Orange Vincotto Balsamic Dressing

Notes

  • Chef’s Tip: Try replacing a  third of the butter with almond oil & sprinkling sliced hazelnuts on top before baking.
  • Chef’s Tip: Add Orange zest to the sugar and let it absorb over-night to produce a chocolate orange fondant mix.

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