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- Photo: FotoosVanRobin / Flickr
This recipe is perfect for a dinner party as it yields about 18 small chocolate fondants, depending on the size of your moulds. You will need the following ingredients for the fondant: butter, dark chocolate, flour, caster sugar, eggs, cream, hot water and cocoa powder. If you’d like to make tuiles you’ll need some icing sugar, flour, butter, vanilla essence and egg whites. Dariole moulds are recommended but whatever moulds you use, prepare ahead by greasing them.
Prepare the chocolate sauce
Boil the following ingredients together (while stirring): 500 ml of cream, 250 ml of hot water, 35 grams of sieved cocoa powder and 500 grams of sugar. Once the ingredients are incorporated and the sugar has melted, pour the mixture over 230 grams of dark chocolate. Whisk the chocolate sauce together and strain it.
Prepare the chocolate fondants
Preheat your oven to 160 degrees Celsius. Measure out 500 grams of butter, 500 grams of dark chocolate, 200 grams of flour (sifted), 250 grams of castor sugar, 10 egg yolks and 10 whole eggs. The eggs should preferably be at room temperature.
Place the yolks and eggs in a bowl. Add the eggs to the sugar in a separate bowl and whisk gently until the ingredients are incorporated. Then continue whisking until the mixture doubles in volume. Set it aside when it has a fluffy texture.
Melt the butter and chocolate together on a low heat. Stir slowly and then add this mixture to the fluffy sugar and egg mixture. Mix carefully and then gently fold in the flour. Incorporate the ingredients, mixing for no longer than a minute or so.
Bake and serve
Pour the chocolate batter into your prepared moulds and bake for eight minutes. Serve immediately with your prepared chocolate sauce. Should you wish to decorate the chocolate fondants with vanilla tuiles then read on for the recipe below.
How to make vanilla tuiles
Measure out the following ingredients: 125 grams of egg whites, 125 grams of sifted icing sugar, 125 grams of sifted flour, 125 grams of melted butter and 1 tablespoon of vanilla essence. Preheat your oven to 180 degrees Celsius and line a baking tray with buttered baking paper.
Whisk together the egg whites and the icing sugar until the mixture has a foamy consistency. Gradually add the flour while mixing. Slowly add the melted butter and mix in the vanilla essence. Now spread the mixture over your prepared baking sheet in a pattern of your choice.
Leave gaps between each chosen shape, a triangle or circular shape, for example. Place the baking tray in the preheated oven and bake until the tuiles are golden brown in colour. This will take up to 10 minutes. Take the tulles off the baking sheet immediately and curl them into whatever shape you wish. Work quickly before they begin to cool off and harden. Alternatively, decorate the chocolate fondants with the vanilla tuiles as they are.
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