2019 KEEN HOME COOK WINNER: JAMES HOOPER

Dark Chocolate Fondants with Chocolate Sauce and Crushed Pistachios

"Who doesn't like chocolate fondants especially when wallowing in a rich chocolate sauce?"

Ingredients

  • 80g dark chocolate, chopped (70% cocoa solids)

  • 40g unsalted butter, plus extra for lining the moulds

  • 1 free range medium egg, plus 1 egg yolk

  • 25g icing sugar, sifted, plus extra for dusting

  • 8g arrowroot, sifted

  • 8g caster sugar

  • 8g cocoa powder

  • 1 tbsp milk

  • 3 tbsp whipping cream

  • Small handful of chopped pistachio nuts

Method

  1. Melt half the chocolate and the butter in a heatproof bowl over a pan of simmering water.

  2. Using an electric whisk, whisk the egg, egg yolk and icing sugar for 1 minute on a slow speed, then 2 minutes on full speed until light and fluffy.

  3. ​Now again on a low speed, incorporate the chocolate and butter mixture. Add the arrowroot and whisk to emulsify.
     

  4. Rub some softened butter on to the inside of two dariole moulds. Mix the cocoa powder and the caster sugar and coat the inside of the moulds with the mixture.

  5. Pour the fondant into the moulds until they are three quarters full. Refrigerate for 30 minutes.

  6. Preheat the oven to 230C/fan 210C/gas 8.

  7. After the 30 minutes, bake the fondants for 7 minutes until a crust has just formed on the top. Leave to cool for 2 minutes. Refrigerate for another 30 minutes. Lower the oven temperature to 180C/fan 160C/gas 4.
     

  8. In a small saucepan, bring the cream and milk to the boil and then take off the heat. Stir in the remaining chocolate until you have a smooth sauce.

  9. Reheat the fondants for 8 minutes. Place the fondant in the middle of a plate and carefully ease off the mould. Dust the fondant s with icing sugar.

  10. Pour the chocolate sauce around and scatter over the chopped pistachios.

TeflonDSALogoStrip.jpg
Copyright© 2019 Chemours. Teflon™ is a registered trademark of The Chemours Company FC LLC