Chocolate Fondant

"There is a risk of all my future blog posts being desserts for a number of reasons; they look great, everyone loves getting free cake to test and I’m starting to love all the crazy cool things I can do with sugar."

I thought desserts were hard! That’s why i went for the traditional chocolate fondant and instead found it so easy, so gooey, so delicious that we’re adding them to the weekly menu. Scroll down to the ingredients picture if you don’t believe me, I’m guessing you already have all of those things in your kitchen already! Let’s give it a go! I’ve called this the Customisable Chocolate recipe because you can use any chocolate you like, mint, orange, hazelnut, milk, dark...etc. I added two tablespoons of nutella in another variation and they tasted amazing.

Crumble up the chocolate and chop up the butter into small blocks then melt either in the microwave for a minute or using the ol' bowl in a bowl of hot water trick (microwave is easier). Mix the butter and chocolate until smooth and put it aside to cool a little.

Next, whisk the eggs, sugar and vanilla and then slowly pour the chocolate mixture into the eggs until you have a smooth, velvety gooey mixture. At this stage you can add anything else you want; nuts, cinnamon, nutella, more nutella......

Add the sieved flour and give it one final mix.

Keep whisking until smooth and then pour them into your muffin tray. Grease up each pot with any leftover butter and sieves a little more flour over the tray before filling up each space 2/3 of the way full. Then cover and put the tray into the fridge for an hour. We need the mix to cool to the point it’s still a liquid but will also leave a gooey middle when cooked.

Preheat your oven to 180C before putting the tray into the oven for a very strict 8 minutes. Any more than that and the gooey inside will start to cook. It’ll still be moist but it’s up to you. Personally I like seeing people’s reactions when they cut a fondant open and out comes hot, runny gooeyness.

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