Peppermint chocolate fondant
It might have caused the downfall of more masterchef wannabes than a fallen soufflé but there is something irresistible about an oozing molten chocolate fondant. My tips are to freeze the filling, so that it cooks more slowly than the exterior, and do a test bake before you show off your skills in public as every oven is slightly different.
- 160g unsalted butter, plus extra for greasing
- 20g sieved cocoa powder
- 150g dark chocolate (70% cocoa solids), chopped
- 1 tsp peppermint extract
- 3 whole eggs
- 3 egg yolks
- 80g golden caster sugar
- 50g plain flour
1. Preheat the oven to 200C.2. Double grease 6 dariole moulds (4 fl oz each) with butter, then dust with a light sprinkling of cocoa powder. This will ensure that the fondants do not stick.3. Melt together 50g of butter and 50g of chocolate in a glass bowl over simmering water. Remove from the heat and stir through the peppermint extract.4. Whisk together 1 egg, 1 egg yolk and 25g of the sugar until light and pale.5. Carefully fold the eggs into the chocolate mixture, trying to knock out as little air as possible. Pour into a freezer proof container, cover with cling film and freeze for 30 minutes.6. Do the same with the remaining ingredients and fill the dariole moulds 2/3 full.7. Remove the filling from the freezer and divide into 6 balls. Add one to each pudding.8. Bake for 12 minutes then leave to cool for a couple of minutes before trying to remove - this will cause the fondants to shrink away slightly from the mould, but you can use a sharp knife to release if necessary.8. Serve the fondants with a spoonful of creme fraiche.
DetailsPrep time: Cook time: Total time: Yield: Serves 6