James Martin’s hot chocolate fondants

James Martin’s hot chocolate fondants

These sinful chocolate fondants are guaranteed to impress at your next dinner party or on Valentine’s Day. Simplify them by using bought chocolate truffles to create the molten centre.

James Martin’s hot chocolate fondants

Or, how about these chocolate fondants with a white-chocolate Lindor truffle centre?

  • Serves icon Serves 6
  • Time icon Takes 25 minutes to make, 12-15 minutes to cook

These sinful chocolate fondants are guaranteed to impress at your next dinner party or on Valentine’s Day. Simplify them by using bought chocolate truffles to create the molten centre.

Or, how about these chocolate fondants with a white-chocolate Lindor truffle centre?

Nutrition: per serving

Calories
480kcals
Fat
30.9g (16.4g saturated)
Protein
6.5g
Carbohydrates
47.2g (39.4g sugars)
Salt
0.4g

Ingredients

  • 190g dark chocolate, at least 60 per cent cocoa solids
  • 100g butter, softened
  • 35g ground almonds
  • 2 large free-range eggs, separated
  • 35g cornflour
  • 85g caster sugar
  • 6 good-quality dark chocolate truffles
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Method

  1. Preheat the oven to 180°C/fan160°C/gas 4. Finely grate 40g of the chocolate. Rub a little of the butter all over the inside of 6 dariole moulds (about 125ml). Dust well with the grated chocolate, shaking out and reserving any excess. Set aside on a baking tray.
  2. Melt the remaining chocolate (including any reserved gratings) and the butter in a small heatproof bowl over a pan of barely simmering water, or in a microwave-proof bowl in the microwave on full power for 2-3 minutes, stirring once. Do not overheat or the chocolate will seize (turn solid). Scrape this into a bigger bowl, then beat in the almonds, egg yolks and cornflour.
  3. Whisk the egg whites in a separate clean bowl until they form stiff but not dry peaks. Gradually beat in the caster sugar – you may want to use an electric whisk for this.
  4. Carefully fold the meringue into the chocolate mixture. Spoon half of the resulting mixture into the base of the moulds, place a truffle on top, then cover and fill the moulds with the remainder. Smooth the tops.
  5. Bake in the oven for 10-12 minutes until risen and slightly wobbly. Turn the fondants out onto plates and serve warm with a jug of cream.

Nutrition

Calories
480kcals
Fat
30.9g (16.4g saturated)
Protein
6.5g
Carbohydrates
47.2g (39.4g sugars)
Salt
0.4g

delicious. tips

  1. Freeze the raw fondants in their moulds, then cook from frozen for 15-17 minutes.

  2. Sweet French Muscat (or the Spanish version, Moscatel de Valencia) is terrific with these.

Buy ingredients online

Recipe By

James Martin

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