How could you resist these mini treats!
Ingredients
- fondant
- 8 eggs
- 8 egg yolks
- 200 g sugar
- 400 g butter
- 400 g dark choc
- 90 g flour
- white choc and lemon ganache
- 100 g sugar
- 100 g uht cream
- egg yolk
- 85 g melted butter
- 140 g lemon juice
- 4 lemon zest
- 1 kg white choc
- orange caramel sauce
- 2 each orange zest
- 100 g caster sugar
- 100 g unsalted butter
- 100 ml cream
Method
- Fondant
- In a mixer place the eggs, egg yolks and sugar. Whisk until the volume has doubled. Melt the chocolate and butter in a bowl and fold this into the eggs. Sieve the flour and fold this into the chocolate mix.
- Pipe the mix into lined rings and allow to cool over night. Take your fondants to cook straight from the fridge. Cook at 190°C for 9 mins.
- Put into the fridge for a moment before serving, this will help to prevent the fondant collapsing while serving.
- White Chocolate Ganache
- Whisk the eggs and sugar until they have doubled in volume.
- Fold in the melted chocolate and a squeeze of lemon along with the lemon zest and finally pour in the cream.
- Allow the mix to cool and set over night before putting into egg shaped moulds. Before filling the moulds it’s a good idea to finger a little dark chocolate into the moulds to give colour and support to the eggs.
- Orange Caramel Sauce
- In a hot pot, place the sugar and orange zest until the sugar becomes golden brown all the way through.
- Whisk in small cubes of the butter followed by the cream.
- Bring to the boil while whisking and serve.
- Presentation
- To present the dish place the fondant on one side of the plate and pour the sauce over generously.
- Arrange the eggs on the side of the plate for decoration.
