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Prep
40 minutes
Total
40 minutes
Serves
US | Metric
Ingredients
-
200 g Dark chocolate (70% Lindt)
-
240 g Butter
-
200 g Golden caster sugar
-
200 g Plain flour
-
4 Whole eggs
-
4 Egg yolks
-
2 tbsps Cocoa powder
-
8 White Lindt lindor balls
Chocolate Fondant with a White Choc Centre
This is my classic chocolate fondant recipe... BUT WAIT.. there's white chocolate inside!!!!
- First get the moulds ready, use 40 g of softened butter and rub it inside the mould. Make sure there are no dry gaps. Then dust each mould with cocoa powder so that each mould has a nice coating, but no lumps.
- Place the moulds in the fridge whilst you get the mix ready.
- Melt the chocolate and remaining butter in a heatproof bowl over a pan of simmering water, when it's completely melted take off the heat and set aside to cool.
- Whisk together the eggs and egg yolks along with the sugar until it is pale and thick.
- Sift the flour into the eggs and fold in using the figure of 8 method.
- Pour the melted chocolate into the mix and beat together, the mix will shrink slightly. The mix should resemble a loose cake batter.
- Tip the mix into a jug, then pour it into the moulds, filling them half way.
- Place the white chocolate balls in the centre. Then pour more of the chocolate mix over the top until the white chocolate is covered and the mould is 3/4 of the way full.
- You can keep these in the fridge for up to 2 days before you cook them.
- To cook the fondants, preheat the oven to 200℃ place the fondants on a baking tray and cook for 7-8 minutes.
- Remove from the oven and leave to sit for 1 minute before serving.
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Chocolate Fondant with a White Choc Centre
This is my classic chocolate fondant recipe... BUT WAIT.. there's white chocolate inside!!!!
Prep
40 minutes
Total
40 minutes
Serves
US | Metric
favorite
print
share
Ingredients
-
200 g Dark chocolate (70% Lindt)
-
240 g Butter
-
200 g Golden caster sugar
-
200 g Plain flour
-
4 Whole eggs
-
4 Egg yolks
-
2 tbsps Cocoa powder
-
8 White Lindt lindor balls
- First get the moulds ready, use 40 g of softened butter and rub it inside the mould. Make sure there are no dry gaps. Then dust each mould with cocoa powder so that each mould has a nice coating, but no lumps.
- Place the moulds in the fridge whilst you get the mix ready.
- Melt the chocolate and remaining butter in a heatproof bowl over a pan of simmering water, when it's completely melted take off the heat and set aside to cool.
- Whisk together the eggs and egg yolks along with the sugar until it is pale and thick.
- Sift the flour into the eggs and fold in using the figure of 8 method.
- Pour the melted chocolate into the mix and beat together, the mix will shrink slightly. The mix should resemble a loose cake batter.
- Tip the mix into a jug, then pour it into the moulds, filling them half way.
- Place the white chocolate balls in the centre. Then pour more of the chocolate mix over the top until the white chocolate is covered and the mould is 3/4 of the way full.
- You can keep these in the fridge for up to 2 days before you cook them.
- To cook the fondants, preheat the oven to 200℃ place the fondants on a baking tray and cook for 7-8 minutes.
- Remove from the oven and leave to sit for 1 minute before serving.
More from
Discover what else is on CooklyBookly