- 100g dark chocolate
- 100g salted butter
- 2 whole eggs
- 1 egg yolk
- 50g icing sugar
- 20g arrowroot
Hot Chocolate Fondant
Ingredients
Method
Method
Make sabyon with eggs, yolk and sugar, fold in arrowroot.
Melt butter and chocolate and fold into sabayon.
Dust metal rings with butter, coco and sugar, chill.
Place on greasproof paper and fill with mixture.
Bake at 220g for 5 minutes.
Remove and cool, remove rings, now can be chilled up to three days.
Reheat at 220g, 5 minutes
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
