Chocolate Fondant
Makes enough for: 2 people
Ingredients
- 140 g chocolate, (minimum 70%)
- 140 g butter, plus extra for the moulds
- 150 g eggs
- 60 g egg yolks
- 80 g rose and lavender petal sugar, sieved
- 45 g flour, sieved
- Cocoa powder for the moulds
Method
- Preheat the oven to 180°Celsius
- Melt the chocolate and butter over a bain-marie and set aside
- Whisk the eggs, egg yolks and sugar together over a bain-marie until frothy
- Add the melted chocolate to the egg mixture
- Fold in the sugar and flour
- Melt some butter and brush the insides of your dariole moulds
- Line the moulds with cocoa powder
- Fill the moulds two thirds of the way up with fondant
- Bake for 9 minutes
- Place the mould upside down on a plate and leave for 1 minute
- Remove the mould and serve straight away
Notes
You can make this in advance but the mixture must be at room temperature before putting it into your dariole moulds