James Martins Hot Chocolate Fondants Recipes

JAMES MARTIN'S HOT CHOCOLATE FONDANTS

James Martin's hot chocolate fondants image

These sinful chocolate fondants are guaranteed to impress at your next dinner party or on Valentine's Day. Simplify them by using bought chocolate truffles to create the molten centre. Or, how about these chocolate fondants with a white-chocolate Lindor truffle centre?

Provided by James Martin

Time 40m

Yield Serves 6

Number Of Ingredients 7

Ingredients

190g dark chocolate, at least 60 per cent cocoa solids
100g butter, softened
35g ground almonds
2 large free-range eggs, separated
35g cornflour
85g caster sugar
6 good-quality dark chocolate truffles

Steps:

Preheat the oven to 180°C/fan160°C/gas 4. Finely grate 40g of the chocolate. Rub a little of the butter all over the inside of 6 dariole moulds (about 125ml). Dust well with the grated chocolate, shaking out and reserving any excess. Set aside on a baking tray.
Melt the remaining chocolate (including any reserved gratings) and the butter in a small heatproof bowl over a pan of barely simmering water, or in a microwave-proof bowl in the microwave on full power for 2-3 minutes, stirring once. Do not overheat or the chocolate will seize (turn solid). Scrape this into a bigger bowl, then beat in the almonds, egg yolks and cornflour.
Whisk the egg whites in a separate clean bowl until they form stiff but not dry peaks. Gradually beat in the caster sugar - you may want to use an electric whisk for this.
Carefully fold the meringue into the chocolate mixture. Spoon half of the resulting mixture into the base of the moulds, place a truffle on top, then cover and fill the moulds with the remainder. Smooth the tops.
Bake in the oven for 10-12 minutes until risen and slightly wobbly. Turn the fondants out onto plates and serve warm with a jug of cream.

Nutrition Facts : Calories 480kcals, Fat 30.9g (16.4g saturated), Protein 6.5g, Carbohydrate 47.2g (39.4g sugars)

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