chocolate fondant caramel filling

peter Jackson

peter Jackson

5th December 2011
peter Jackson

chocolate fondant caramel filling

Make caramel with sugar add cream and chocolate and pour into bowl and chill roll into ball


  • Filling
  • 300g sugar to a caramel
  • Add 900ml double cream
  • 510g 34% milk chocolate
  • Sponge casing
  • 600g whole eggs
  • 450g sugar
  • 350g butter
  • 350g 70% dark chocolate
  • 200g plain flour
  • 60g coco powder


Make caramel with sugar add cream and chocolate and pour into bowl and chill roll into ball
Whisk eggs and sugar for 20mins
Melt butter and chocolate together fold both mixes together add the flour and coco fold in
set in mould in fridge.
Bake at 180 for 8- 10 mins
Remove from oven and allow to rest for 2mins

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