Kitchen Craft Episode 24: Chocolate fondants
Can there be anything more dreamy than a homemade chocolate fondant, fresh out of the oven, with that delightful oozing chocolate centre? We don’t think so. And Chef Clem makes it look so easy!
Makes 8 fondants
Prep cooking 10–12 minutes
- 100 g butter
- 100 g 70% dark chocolate, broken into chunks
- 2 free range eggs, plus 2 free range egg yolks
- 100 g castor or sugar
- 8 teaspoons Lindt dark chocolate cocoa spread
- Cocoa to dust, optional
- Vanilla bean ice cream, to serve
- Preheat the oven to 160°C.
- Add the butter and chocolate to a bowl placed over a pot of lightly simmering water. Gently melt the butter and stir together with chocolate to form a smooth velvety mixture. Remove from the heat and set aside for 5 minutes to cool.
- Combine the eggs and cream in a separate bowl and whisk until the mixture becomes pale in colour and almost doubles in size, becoming aerated and fluffy.
- Slowly drizzle the chocolate mixture into the beaten eggs, gently stirring and folding to combine. Add the flour in 2 parts, making sure to incorporate all the flour without any lumps forming.
- Prepare your molds or cups by coating it with non-stick kitchen spray. Fill the cups halfway with the chocolate fondant mixture before adding 1 teaspoon of the Lindt spread to the centre; continue to fill the cups with the chocolate fondant batter.
- Place the moulds or cups on a tray and bake for 10 minutes or until the sides have set, leaving the centre slightly wobbly. Turn upside down onto a serving dish, releasing the fondant. Dust with cocoa and serve with a large scoop of ice cream.
Not a confident baker?