Recipe: Appetizing Chocolate fondant

Chocolate fondant. Chocolate Fondant Be the first to rate & review! These are decadent French chocolate wonders. Hardly any flour and unbelievably easy to do.

This icing is rolled out and used as a covering for a firm cake such as pound cake which has been iced lightly with buttercream to seal in moistness. A light layer of apricot glaze may also be used. Cakes covered with chocolate rolled fondant can be decorated with royal or buttercream icing decorations. You can have Chocolate fondant using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chocolate fondant

1. You need of Butter.
2. You need of Double cream.
3. Prepare of Dark chocolate chips.
4. Prepare of Granulated Sugar.
5. You need of eggs.
6. You need of Vanilla extract.
7. You need of Plain flour.
8. You need of Brown sugar.

Chocolate fondant desserts with melting molten middles are perfect for impressing friends at a dinner party and easy enough to justify making for a night in on the sofa. This indulgent chocolate fondant recipe makes the perfect no stress dinner party dessert because it's so much simpler than it sounds to make. Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don't let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally Remove from the heat, sift over the flour and then whisk it in You'll know the homemade chocolate fondant has acquired the proper texture and consistency when it stops sticking to your hands. Then, make it into a ball and cover it with plastic wrap in the bowl you previously greased with butter, adding a little icing sugar to prevent the fondant from sticking.

Chocolate fondant instructions

1. Coat muffin tin in butter and bit of sugar.
2. Melt 1/2 cup of chocolate chips 1/4 cup double cream and mix. Chill for 30 mins.
3. Melt and mix 3/4 cup chocolate chips, 5 tbsp butter..
4. Whisk 2 eggs and 2 egg yolks, 1/3 cup brown sugar, 1/2 table spoon salt, 1tbsp vanilla extract. Add the melted chocolate and butter. Fold in. Add 2tbsp plain flour and fold in..
5. Add a bit scoop of the second fixture the a teaspoon of refrigerated choc and top off with same amount of second mixture on top..
6. Bake at 220 for 12 minutes.

Tom Aikens' chocolate fondant recipe is hard to beat for a quick and easy dessert, and is served with a light crème anglaise. Break up the chocolate and melt in bain marie, then remove from the heat and leave to cool slightly. Whisk the egg yolks with the sugar and vanilla seeds until pale. Remove from the heat and stir in the sugar and vanilla extract. Whisk the eggs into the mixture a little at a time, then fold in the sifted flour and a little salt until you have a smooth mixture.