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Intense Chocolate Fondant

Yields1 ServingPrep Time15 minsCook Time8 minsTotal Time23 mins

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 100 g Dark chocolate buttons / chips
 60 g Unsalted butter
 22 g Red / dark cocoa powder
 40 g Egg yolk
 25 g Egg white
 47 g Caster sugar
 1 g Vanilla extract

1

Melt dark chocolate and butter, set aside for few minutes to cool down then add sieved cocoa powder in

2

Beat egg yolk and vanilla with half the sugar until you get a foamy / creamy texture then fold into chocolate mixture

3

Beat egg whites with the rest of the sugar until it forms peaks (meringue like) then fold it into the chocolate mixture

4

Coat your little ramequins / foils with butter, dust them with caster sugar then pour your mixture into it (just above half of the ramequin / foil)

5

Bake for 7/8 minutes at 180 degrees (this will vary depending on the size, depth and width of your ramequins / foils)

6

Serve and enjoy immediately with a dollop of whip cream ;)

Nutrition Facts

Serving Size 6

Servings 0