Ingredients
Makes 4 fondants
- 110g 70% chocolate
- 110g butter
- 110g caster sugar
- 2 egg yolks
- 2 whole eggs
- 110g plain flour
- Sea salt flakes
- 10g caster sugar
- 10g cocoa powder
Chocolate ball
- 100g 70% chocolate
- 150ml cream
Custard
- 250g cream
- 4 egg yolks
- 60g caster
- 2 vanilla pods
Method
- Line some ramekins or moulds with a small amount of butter and caster sugar.
- Place 100g of chocolate in a bowl, boil the cream and pour on top. Mix until smooth and chill in fridge.
- Melt the butter and chocolate in the microwave. In a separate bowl, whisk the eggs and sugar until light, airy and doubled in size.
- Fold the flour into the eggs, then stir in the melted chocolate and butter. Pour this mix into the pre lined moulds, ⅔ of the way up.
- Scoop some of the firm chocolate ganache from the fridge and roll into a small ball in your hand, press this into the middle of the fondants, cover the hole with a small amount of mix to hide the ball
- Bake for 10 mins at 180c. turn out onto a plate and dust with cocoa powder and sea salt
- To make the custard, place the egg yolks, sugar and vanilla in a bowl and mix together to a paste
- Heat the cream until almost boiling, then pour into the egg mix, stir together.
- Return the liquid to the heat and cook slowly, mixing constantly until the cream thickens, don't overcook or it will turn to scrambled eggs. Pour into a bowl and cool in the fridge.
