Chocolate Fondant

Chocolate fondant only uses a few ingredients, is straightforward to make, and serves as a rich and indulgent dessert (or perhaps just a snack!).

Here, Paul Worthy - Head Chef at Whittle's at Binswood - shares his tried and tested recipe for Chocolate Fondant.

This recipe serves approx. 12 (depending on the size of your moulds)

Ingredients

Melt the extra butter (for greasing) and brush it around the bottom and edges of a 7/8cm Dario mould, or ramekin or similar.
Using a sieve, dust a little cocoa powder into each mould and then tap the sides to move the powder around the mould until it coats the inside. Tap out any excess.
Place the chopped butter and dark chocolate into a thick bottom pan. Place the pan over a low heat and stir the butter and chocolate together until melted and combined. Then remove from the heat.
Whisk together the eggs, yolks and sugar until thick and creamy. A ribbon should remain in place on the top of the mix when you spoon a drop on top.
Add the chocolate to the whisked eggs. Using a spoon, by hand, gently fold the chocolate into the eggs until fully combined.
Sieve the flour and cocoa powder together and then add to the mix. Again using a spoon, fold the flour through again and again until there are no signs of any unmixed flour.
Using a piping bag or a spoon, place the mix into the coated cooking pots until they are about 3 quarters full. Bake in the oven at 180 degrees for 6 to 8 minutes, depending on size.
Remove from the oven and carefully turn out upside down onto a serving plate. You can also allow to cool slightly and then chill in the fridge for later use.
If saving them for later use, remove from the pot once chilled, then place on a baking tray and reheat in the oven at 180 degrees for 3 minutes. Remove and serve.

Yum! These silky smooth chocolate fondants are definitely going to be a hit over the festive season.

See more recipes from Audley Chefs.