- 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
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