You may know that I adore chocolate in all its forms: on its own, in desserts, in cakes, Belgian chocolates – you name it, I’ll probably have eaten it!! 🙂
Many years ago, I ate the most wonderful fondant au chocolat in a restaurant. A fondant au chocolat is a chocolate pudding with a melting interior!! I’ve been intrigued ever since, and a few weeks ago I decided to make some at home, purely in the interest of research on your behalf, you understand!! 🙂
I searched the internet for recipes, and finally settled on this one from the BBC Good Food website.
The ingredients were very simple: butter, eggs, sugar, flour, a little coffee, some cocoa powder and, of course, chocolate!!
The preparation was not difficult either. To start with, I brushed the moulds with melted butter and dusted them with cocoa powder. The recipe specified dariole moulds or individual pudding basins, but omitted to give an idea of the size. I had some dariole moulds, so used two of them, and I replaced the individual pudding basins with ramekins.
Next, I put the butter to melt over a very low heat, then added the chocolate pieces to that. While the chocolate was melting, I beat the eggs with the sugar until they were very fluffy and thick.
I added the melted butter/chocolate mixture to the beaten eggs, and mixed the two, then added the coffee and the flour, and folded everything together until well blended.
My mixing bowl had a pouring lip, so it was very easy to fill the moulds. The recipe called for six moulds – I managed to fill the two dariole moulds and five ramekins. The darioles are kind of small, so the ramekins might have been the right size.
I cooked the two darioles right away. The ramekins all went in the fridge.
After exactly 12 minutes, the puddings were well risen!
I ran a knife around the inside of the mould to help ease them out, and served them with a scoop of vanilla ice cream!
The fondants were very delicious – the interior was still squishy, although not as runny as on recipe photograph. Next time, I would reduce the cooking time for the dariole moulds by a minute or two. They would probably turn out to be100% perfect.
A couple of days later, I cooked three of the larger ones, the ramekins that I had put in the fridge. After 12 minutes cooking, the fondants turned out almost exactly like on the picture in the recipe!!
I have two more in the freezer for another day!!
Have you tried making these delicious puddings or something along the same lines? Do you have your own foolproof recipe?