Hot Chocolate Fondant Recipes

CHOCOLATE FONDANT

Steps:

• Preheat oven to 475 degrees F (245 degrees C). Butter and flour a large 4-cup muffin tin.
• Melt butter and semisweet chocolate in a small saucepan over low heat; stir until smooth and shiny, about 3 minutes.
• Mix 1/3 cup plus 1 tablespoon sugar and flour together in a bowl. Add eggs 1 at a time. Add butter-chocolate mixture gradually; stir until well combined. Pour evenly into the prepared muffin cups; add a candy kiss in the center of each one, making sure it is covered by the chocolate mixture.
• Bake in the preheated oven until mostly set but still runny in the center, about 10 minutes. Allow to cool before eating, about 10 minutes.

CHOCOLATE FONDANT

Steps:

• First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
• Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
• In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together.
• Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
• Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
• Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
• Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
• Starting from the middle of each plate, squeeze a spiral of caramel sauce - do all the plates you need before you go on to the next stage.
• Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.
• Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

DELICIOUS CHOCOLATE FONDANT

Steps:

• Place chocolate and 1 cup plus 1 1/2 tablespoons butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
• Beat eggs, vanilla, and salt together in a bowl using an electric mixer until creamy. Add sugar; blend well. Stir in chocolate-butter mixture with a spoon. Add flour, about 2 tablespoons at a time, mixing well after each addition until fondant mixture is smooth.
• Butter a 9-inch round pan. Pour the fondant mixture evenly into the pan; cover with aluminum foil. Freeze until firm, 4 hours to overnight.
• Preheat oven to 356 degrees F (180 degrees C).
• Bake the fondant in the preheated oven until sides are firm and center is still liquid, about 40 minutes.

HOT CHOCOLATE FONDANT

Steps:

• Preheat oven to 160degrees celcius.
• Butter two large ramekins, about 7.5cm in diameter, then dust liberally with cocoa, shaking out any excess.
• Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes.
• 4. Using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture. Sift the flour over the mixture and gently fold in, using a large metal spoon. Divide between the ramekins and bake for 12 minutes.
• 5. Turn the chocolate fondants out on to warmed plates. Dust the tops with icing sugar and serve with a spoonful of vanilla ice cream.

GORDON RAMSAY'S HOT CHOCOLATE FONDANT WITH MALT ICE CREAM

Steps:

• Melt the chocolate with the butter and allow to cool. Whisk the egg yolks and eggs with the sugar then add the flour. Grease the moulds and then dust with cocoa. Pipe the mixture into the greased moulds and then bake at 350ºF for 8-12 minutes, rotating half way through.
• Malt ice cream, 2 1/2 cups milk, 2 1/2 cups double cream, 3/4 cup of caster sugar, About 1 cup of malt granules, 12 free-range egg yolks.
• Bring the milk and cream to the boil in a large pan. Turn down the heat and whisk in the malt. Stir until completely dissolved and the liquid is smooth.
• In a large bowl, beat the yolks and sugar together then trickle in the hot liquid to mix, stirring vigorously to prevent the yolks from scrambling. Pour the combined mixture back into the pan and stir continuously over low heat until it thickens to a light custard consistency.
• Pass the mixture through a fine sieve and cool down in an ice-bath, stirring occasionally to prevent a skin from forming. When cool, churn in an ice cream machine until almost firm. Transfer to a container and freeze until set.
• To serve, remove the fondant from the mould and place on a plate. Top with malt ice cream.

HOT CHOCOLATE FONDANT

Steps:

• Preheat oven to 160˚C/Gas 3.
• Butter four ramekins (about 7.5cm in diameter), then dust liberally with cocoa, shaking out any excess.
• lowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes.
• Using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture. Fold in the liqueur, followed by the flour. Divide the chocolate mixture between the ramekins and bake for 12 minutes.
• Turn the chocolate fondants out on to warmed plates. Dust the tops with icing sugar and serve with a dollop of creme fraiche or a scoop of vanilla ice cream.