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Dark Chocolate Fondant with nice Cream

Dark Chocolate Fondant with nice Cream

Dark Chocolate Fondant with nice Cream 

Recipe by: Chef Jade de Waal
Serves: 2
Recipe time: 15min
Ingredients - Dark chocolate fondant with white chocolate centre
Softened butter, for lining the moulds
Castor sugar, for lining the moulds
50g dark chocolate, chopped
50g butter
50g icing sugar
1 free range egg
1 free range egg yolk
1 Tbsp (15ml) cake flour
2 tsp (10ml) cocoa powder 
2 soft centered white chocolate balls/blocks
Ingredients - Nice Cream 
1 cup (250ml) frozen mixed berries
¼ cup coconut milk or your favorite milk
1 Tbsp (15ml) honey or maple syrup

Method - Dark Chocolate fondant with white chocolate centre
Preheat the oven to 190C.
Melt the butter & chocolate in a bowl over a pot with simmering water, take care that the bowl does not touch the water. Stir to combine and keep warm. 
Prepare the moulds or ramekins by brushing them with upward strokes.
Coat the moulds with a teaspoon of castor sugar, shaking out the excess into other mould. Set aside until ready for use.
Now this is fun… separate one egg, reserve the yellow. Add another whole egg, the icing sugar … using a whisk… beat it!!!
This is hard work, the eggs & sugar will need to double up in volume. Phew!
Once pale, double in volume. Take a short break. You deserve it!
Now fold in the chocolate and butter with gentle strokes.
Sieve in the flour & cocoa powder, continue to fold in with gentle strokes.
Spoon the mixture evenly into the two moulds. Place a piece of white chocolate in the centre
If you are going to bake the fondants immediately, place the moulds on a baking tray & into the oven for 8-10 minutes. You can also keep it in the fridge for up to 12 hours until you are ready to bake later.
Remove the fondants from the oven and allow to stand for 1 minute.
Carefully turn each one out onto a serving plate and serve with a scoop or quenelle of Nice Cream.
Method – Nice Cream
Combine frozen berries, milk and honey or syrup in the bowl of your food processor. 
Process until smooth. Taste the mixture and adjust the honey to your taste if needed.
You can eat this ice cream straight away (it will have a soft-serve texture). If you're not planning on eating it now, transfer it to a metal tin (I used a loaf pan) and place it in the freezer for 2 hours. Stir occasionally for a smoother ice cream.

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