Chocolate Fondant

doug81 · 22nd June 2009, 7:34 PM

With all the discounted Lindt lately, seems to be an ideal use for it!

Recipe (from here: http://www.twoflatwhites.com/tag/chocolate-fondant/)

Ingredients

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100gm dark chocolate (exactly one block of lindt - coincidence?)
100gm butter
2 egg yolks
2 whole eggs
50 gm caster sugar
30 gm plain flour
Butter for greasing

First up, preheat oven to 200C

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butter & chocolate in a bowl. I put this on a small saucepan of boiling water from the kettle and let it melt that way.

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Once it got to this stage, I replaced the water in the saucepan for freshly boiled stuff. I prefer to melt chocolate with a more passive heat source that the stove or microwave.

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Mmmm, glossy goodness

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stir in sugar and then add in 2 eggs & 2 extra yolks. could break them up first, but I just do that in the bowl.

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sift in flour and mix thoroughly until consistent texture.

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Plenty of butter, but I think I'll use baking paper next time (you'll see why)

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not evenly filled, but shows the different amounts of rising I suppose (that's my excuse and I'm sticking to it!)

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Into the 200C oven for 15 minutes. Risen chocolate goodness

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As you can see, it's a bit overdone for fondant, and it didn't come out of the dish very cleanly at all. tastes like an awesome chocolate pudding still. The oven I'm using is very old and not fan-forced. I think I'll up the temperature a bit, make them a bit smaller, and cook for less time. I think if I'd made these in a fan-forced at 200C and baked for 12 minutes they'd be great. The baking paper would help them come out of the dish better too. Still delicious none-the-less, and pretty simple and quick to make

scon · 22nd June 2009, 8:40 PM

Hahah... hilarious! My g/f made these yesterday. They were HUGE, and rich... loads of cream too... was stuffed afterwards.

mrs dan77 · 22nd June 2009, 10:42 PM

Quote:

Originally Posted by doug81

As you can see... it didn't come out of the dish very cleanly at all.

The recipe I had said to thickly butter the moulds, and then sprinkle all over with white sugar. It takes about a teaspoon per mould. The sugar melts, but doesn't stick to the butter, so you end up with a nice crust that you wouldn't get with baking paper.

Looks good though!

doug81 · 22nd June 2009, 11:03 PM

Quote:

Originally Posted by mrs dan77

The recipe I had said to thickly butter the moulds, and then sprinkle all over with white sugar. It takes about a teaspoon per mould. The sugar melts, but doesn't stick to the butter, so you end up with a nice crust that you wouldn't get with baking paper.

will definitely give that a try next time

I'll give it another go soon enough and post up some improved final pics (hopefully!)

Squatting_Tiger · 22nd June 2009, 11:10 PM

this is a pretty hard recie to get right so i've heard. Will give it a go though, cheers!

mrs dan77 · 24th June 2009, 10:06 PM

Quote:

Originally Posted by doug81

will definitely give that a try next time

I'll give it another go soon enough and post up some improved final pics (hopefully!)

I was thinking about this last night (or was it this morning? Way too much occupying my brain ATM.) I forgot to mention that you will still need to run a knife around the edge to get them to unmould. I like to invert them, and leave them sitting there while I invert the rest of them, and then lifting off the mould at the end. (So they get a good 30 seconds or so to do their thing, and the trapped steam also helps.)
It's still not a foolproof method, but one I find gives a better result than baking paper.

bl4ck32 · 24th June 2009, 10:50 PM

dusting with coco powder after coating with butter would be ok as well wouldnt it?

mrs dan77 · 24th June 2009, 10:59 PM

Quote:

Originally Posted by bl4ck32

dusting with coco powder after coating with butter would be ok as well wouldnt it?

I reckon it would be worthwhile to try.
Maybe I'll do butter + sugar + cocoa on my next attempt!

Melzawelza · 25th June 2009, 8:50 AM

Made these a couple of nights ago and they were faaaarking amazing!!!

I ended up cooking them for about 18 minutes in a preheated 200c oven and they still werent quite cooked enough! the inside was still very liquidy. beautiful though. i took pics, will post asap

Da Madness · 29th June 2009, 6:21 PM

How does the chilli taste go with the fondant? Can you use normal dark chocolate or is chilli chocolate give it that little extra?

doug81 · 29th June 2009, 6:48 PM

TBH, the chilli wasn't all that noticeable. Might kick it up a notch next time though...

and yeah, regular dark chocolate is fine.

mrs dan77 · 5th July 2009, 1:25 AM

Just an update on the mould dusting to make fondant not stick: I used a thick layer of butter + sugar + cocoa. So I greased the ramekins thoroughly, then added about a teaspoon of white sugar to coat the butter and swirled and tapped it to make it even. I then repeated with about 1/2 teaspoon of cocoa, all the way around. (Should have taken some pics, sorry, didn't think of that!)
The fondants came out effortlessly - there was nothing stuck at all! I would definitely recommend this over baking paper, as it gives the fondants more chance to absorb the flavours, and they don't sweat from the baking paper.

doug81 · 6th July 2009, 11:13 AM

Great minds think alike it would seem Mrs Dan

I made them again yesterday and after using plenty of butter on the ramekins, I coated that in a sugar/cocoa mix using Red African cocoa. They came out perfectly, and had a chewy chocolate toffee on the outside that was fantastic! I also upped the temp to 210C and had them in for about 12 minutes and this was the result:

The first one had the middle come out a little bit, but I put that down to not having a fan forced oven and the top didn't quite seal over 100%, and I didn't put it on a plate as I was adding icecream to these ones. Really happy with the way they turned out as the other attempts were still tasty, but not quite the perfect fondant. This one was the best damn thing I've ever had!!!

W0MB13 · 6th July 2009, 11:38 AM

I had one of these recently, very tasty!

Gristy · 15th July 2009, 11:23 PM

had a go and enjoyed it, will try the tips to make it not stick when i try again on the weekend

22nd June 2009, 8:40 PM	#2
scon Member Join Date: Sep 2005 Location: Canberra Posts: 4,540	Hahah... hilarious! My g/f made these yesterday. They were HUGE, and rich... loads of cream too... was stuffed afterwards. __________________ Human beings, who are almost unique in having the ability to learn from the experience of others, are also remarkable for their apparent disinclination to do so. Douglas Adams, "Last Chance to See" - 1990 Food Blog: Wok the Fuck?!

22nd June 2009, 11:10 PM	#5
Squatting_Tiger Member Join Date: Mar 2004 Location: Adelaide 5070 Posts: 3,320	this is a pretty hard recie to get right so i've heard. Will give it a go though, cheers! __________________ Phenom II X6 1090T BE (1021CPMW) 4GHz @ 1.49v \| Corsair H100 \| Asus Sabertooth 990FX (1503) \| G.Skill Sniper F3-12800CL9D-8GBSR2 8GB (2x4GB) \| Gigabyte GTX 670 OC 2GB (1280core/1900mem - F12) \| NZXT Phantom 410 \| Thermaltake Toughpower XT 775w PSU \| CM Storm Quickfire TK Browns \| Logitech G930/G9x \| Windows 7 HE x64 \| Patriot Pyro 120GB SSD \| Dell U2412M

24th June 2009, 10:50 PM	#7
bl4ck32 Member Join Date: Aug 2005 Location: adlaide Posts: 4,345	dusting with coco powder after coating with butter would be ok as well wouldnt it? __________________ C:\ C:\dos C:\dos\run run\dos\run

29th June 2009, 6:21 PM	#10
Da Madness Member Join Date: May 2007 Location: Sydney, Australia Posts: 1,228	How does the chilli taste go with the fondant? Can you use normal dark chocolate or is chilli chocolate give it that little extra? __________________ BRAIIINS! - Night zombie #5

6th July 2009, 11:38 AM	#14
W0MB13 Member Join Date: Apr 2006 Location: Sydney Posts: 1,124	I had one of these recently, very tasty! __________________ Last.fm

25th June 2009, 8:50 AM	#9
Melzawelza Member Join Date: Apr 2006 Location: Sydney Posts: 820	Made these a couple of nights ago and they were faaaarking amazing!!! I ended up cooking them for about 18 minutes in a preheated 200c oven and they still werent quite cooked enough! the inside was still very liquidy. beautiful though. i took pics, will post asap

5th July 2009, 1:25 AM	#12
mrs dan77 Member Join Date: Jul 2008 Location: Under a large rock! Posts: 1,533	Just an update on the mould dusting to make fondant not stick: I used a thick layer of butter + sugar + cocoa. So I greased the ramekins thoroughly, then added about a teaspoon of white sugar to coat the butter and swirled and tapped it to make it even. I then repeated with about 1/2 teaspoon of cocoa, all the way around. (Should have taken some pics, sorry, didn't think of that!) The fondants came out effortlessly - there was nothing stuck at all! I would definitely recommend this over baking paper, as it gives the fondants more chance to absorb the flavours, and they don't sweat from the baking paper.

15th July 2009, 11:23 PM	#15
Gristy Member Join Date: Sep 2003 Location: Adelaide Posts: 1,253	had a go and enjoyed it, will try the tips to make it not stick when i try again on the weekend