Chocolate Fondant

We started exploring what else we could make with our chocolate brownie recipe.

The first idea that came to mind when we tasted the fudgy brownies, was that this could make a great chocolate fondant.

We were however a bit worried, seeing as we would not be able to follow the normal steps of separating the eggs. Instead, we found another way to make a fondant worthy of a great restaurant.

Well....were we surprised and we think you will be as well. 

Skill Level : Level 2 (I can use whisk)

Prep Time: 10 minutes

Baking Time: 7 minutes

Ingredients:

1 x Packet of COCOAFAIR Chocolate Brownie Pre-Mix

300 ml of water

Split the chocolate drops from the brownie pre-mix into c. 12g portions

Method:

1. Preheat oven to 210˚C (fan forced).

2. Spray the dariole moulds or ramekins with non-stick cooking spray.

3. Empty the Brownie pre-mix into a mixing bowl and add the 300g water. Mix thoroughly.

4. Scoop and weigh into each mould 115g of the batter. Once all the batter has been divided, press 12g chocolate into the centre of each mould.

5. Place the moulds in the centre of the oven on a baking tray, close the oven and start a timer for 7 minutes. While you wait, you can start preparing the plates for serving OR water the garden.

6. Once the timer goes off, take out the fondant. Using a cloth so you don’t burn, gently turn out the fondant onto the plate. Dust with icing sugar if you wish.

7. Serve with vanilla ice cream or whipped cream on the side.

Only one things left to do is enjoy the fondant and bask in the admiration of your guests.