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.
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!!
Have you tried making these delicious puddings or something along the same lines? Do you have your own foolproof recipe?