With Coole Swan liqueur centre and served with a vanilla Chantilly cream
Ingredients
- 150 g unsalted butter (plus extra for greasing)
- 1 tblsp plain flour
- 150 g dark chocolate
- 3 large eggs
- 75g caster sugar
- 0.25 tsp vanilla extract
- icing sugar for dusting
- 100 ml cream
- 85 g dark chocolate
- 85 g milk chocolate
- 60 ml coole swan
- 100 ml double cream
- 25 g icing sugar
- 1 vanilla pod
Method
- Preheat the oven to 200°C. Prepare the moulds by lining the bottom with parchment paper, greasing and flouring.
- Melt the 150g dark chocolate and 150g butter over a barely simmering water in a Bain Marie. Set aside to cool slightly.
- In a mixing bowl whisk together 3 eggs and 75g caster sugar.
- Beat the melted chocolate and butter into the egg mixture.
- Fold in 1tbsp. of sifted plain flour.
- Put a small amount of the mixture in the bottom of the moulds then add a teaspoon of the Coole Swan mixture to the centre of the moulds. Then continue to fill the mould 2/3rds full with the fondant mixture.
- Bake at 200 degrees Celsius for about 8 minutes.
- Turn the fondant out onto the serving plate and remove the parchment paper.
Method
- In a small saucepan bring the 100ml of cream to the boil on low heat.
- Meanwhile in a Bain Marie, melt the 85g of milk chocolate and 85g of dark chocolate.
- Stir the melted chocolate into the cream (taken off the heat) and stir the 60ml of Coole Swan.
- Place in a small bowl in the fridge to set slightly.
Method
- Whip a 100ml of double cream until soft peaks form.
- Beat in the 25g of icing sugar and vanilla pod seeds.
Method
- On a rectangular plate tip the fondant out onto the right side.
- Then make a quenelle of vanilla chantilly cream and place on the left side of the plate.
- Split the deseeded vanilla pod down the center. Rest the un-split end on the fondant and place either end of the split pod around the chantilly cream.
