Fondant Chocolate

A restaurant favourite that is easier to make at home than you might think.

Fondant chocolate. It calls for less butter and no oil. Pour the melted chocolate and butter. Chocolate fondant recipes treat yourself to a meltingly good gooey on the inside chocolate fondant pudding.

Allow to cool slightly. The fondants can now be frozen for up to a month and cooked from frozen. At a glance it seems like french version of molten lava cake which is invented by jean george vongerichten.

Pour the melted chocolate into the egg mixture in thirds beating well between each addition until all the chocolate is added and the mixture is completely combined to a loose cake batter. Or this recipe can work as a chocolate fondant mug cake you can even add liquor we recommend rum to the melted chocolate. We recommend serving them in decorative ramekins dusted with icing sugar for a grown up treat.

For the fondant au chocolat. With a standing mixer whisk the egg yolks the eggs and the sugar into a mousse. Melt the chocolate and the butter in a saucepan.

Butter and flour a large 4 cup muffin tin. Step 3 using electric beaters whisk together the whole eggs yolks sugar and a pinch of salt until pale and moussey the mixture should almost double in volume this will take 3 4 mins. Stir until smooth and shiny about 3 minutes.

Put the butter and chocolate in a heatproof bowl set over but not touching a pan of simmering water and stir occasionally until melted. Step 5 tip the fondant batter into a jug then evenly divide between the moulds. Preheat oven to 475 degrees f 245 degrees c.