Chocolate Fondant
Mouth-watering chocolate fondant with a creamy filling.
25min
438kcal
98mg
- Nutrition facts are for one serving.
- Ingredients for 6 pudding molds.
Ingredients(Servings: 6)
Directions
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Lightly coat the interior of the pudding molds with butter and flour (both extra).
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Place the chocolate and butter into a stainless steel bowl, then place over hot water to melt. (Make sure the water is not above 60 C / 140 F for best results).
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Place the sugar and eggs into a separate bowl. Whip until the sugar has dissolved.
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Combine the cocoa and the flour.
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Add (3) into (2) and mix. Sprinkle in all of (4). Mix until the powder has all dissolved.
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Pour evenly into the pudding molds. Bake for 15 minutes at 170 C / 340 F. Remove once the surfaces have hardened.
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Whip the fresh cream. Thinly slice the strawberries and cut into heart shapes with a cookie cutter.
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Make the red wine sauce using (A). Lightly boil half of the red wine in a bowl, add in the sugar and dissolved corn starch (mixed with 2 tsp of water). Turn off the heat and add in the lemon juice to finish.
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Arrange (6), (7) and mint leaves onto plates. Pour on (8). Serve hot to enjoy the filling creamy.
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