- 150g butter
- 150g dark chocolate
- 3 eggs
- 3 egg yolks
- 180g caster sugar
- 6 tblsp tia maria or marsala (marsala takes 24 hrs to infuse but tastes better. for immediate use, use tia maria)
- 150g plain flour
Chocolate Fondant
Rick Kirby
31st March 2011
Chocolate Fondant
This is the best chocolate fondant recipe I have tasted as of yet. please let me know what you think in the comments! cheers
Ingredients
Method
melt chocolate and butter in a metal bowl over simmering water.
line dariole moulds with butter and cocoa powder (ensure no gaps or it will stick)
beat eggs and sugar until pale.
fold in melted chocolate and butter
fold in either tia maria or marsala
fold in flour
pour mix into dariole moulds and chill.
cook straight from the fridge, at around 190 degrees until the middle appears almost firm.
turnout onto plate and serve.
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