CHOCOLATE FONDANTS
It doesn't get much more indulgent than these classic melt-in-the-middle chocolate desserts, serve them at your next dinner party
Provided by Caroline Waldegrave
Categories Dessert
Time 55m
Yield Makes 5
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6 and put a baking tray on the middle shelf. Brush the inside of 5 dariole or pudding moulds with the melted butter, then put the cocoa in one and turn it to coat the inside, holding it over the second mould to catch any that escapes. Repeat with the other moulds.
- Put the butter and chocolate in a heatproof bowl, set over, but not touching, a pan of simmering water and stir occasionally until melted. allow to cool slightly.
- Using electric beaters, whisk together the whole eggs, yolks, sugar and a pinch of salt until pale and moussey (the mixture should almost double in volume), this will take 3-4 mins. Gently fold in the melted chocolate and butter, and then the flour, being careful not to knock out too much air. Spoon into the prepared moulds, stopping just shy of the top. Chill for at least 1 hr.
- Put on a hot baking tray and cook for 12-14 mins until the tops are set and coming away from the sides of the moulds. Stand for 30 secs, then serve in the moulds or turn out onto plates. Great with clotted cream or plain ice cream.
Nutrition Facts : Calories 606 calories, Fat 44 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 37 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
CHOCOLATE FONDANT
Make and share this Chocolate Fondant recipe from Food.com.
Provided by Mimi Bobeck
Categories Dessert
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Position a rack in the lower third of an oven and preheat to 450ºF.
- Grease two 6-oz. ramekins and dust lightly with cocoa powder.
- In a medium heatproof bowl, combine the chocolate and butter.
- Set the bowl over but not touching simmering water in a saucepan and melt the chocolate and butter, stirring often, until smooth and blended.
- (Do not overcook.) Let cool to room temperature.
- In a bowl, whisk together the eggs and sugar until completely blended and frothy.
- Using a large spatula, gently fold in the chocolate mixture until smooth and blended.
- Sift half of the flour over the batter and gently fold together until just blended, then repeat with the remaining flour.
- Divide the batter among the prepared ramekins and bake until the tops are just firm when lightly touched, 10 to 12 minutes.
- Serve warm with the vanilla ice cream and raspberries.
Nutrition Facts : Calories 488.3, Fat 31, SaturatedFat 18, Cholesterol 280.2, Sodium 73.8, Carbohydrate 45.6, Fiber 0.4, Sugar 33.7, Protein 8.2
CHOCOLATE FONDANT
These are decadent French chocolate wonders. Hardly any flour and unbelievably easy to do. Sometimes I make them toward the end of dinner when unexpected friends drop in. Straight from the oven, they will be runny in the center (on purpose). Eat while still warm. These will not have the same impact cold on the next day.
Provided by Lynn Pennec
Categories World Cuisine Recipes European French
Time 38m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 195.3 calories, Carbohydrate 20.2 g, Cholesterol 83.6 mg, Fat 12.1 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 6.7 g, Sodium 64 mg, Sugar 17 g
CHOCOLATE FONDANT
A gooey prepare-ahead dessert that's perfect for entertaining - it's all a matter of timing...
Provided by Gordon Ramsay
Time 1h
Yield Makes 9 fondants
Number Of Ingredients 8
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.
Nutrition Facts : Calories 581 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Protein 9 grams protein, Sodium 0.55 milligram of sodium
CHOCOLATE FONDANTS
Steps:
- Preheat the oven to 400°F/200C. Coat six 3-inch-/8-cm-deep x 2 1/2-inch-/6-cm-wide molds or six ¾- cup/180-ml, ovenproof custard cups with 1 tablespoon/15 g of butter. Dust the molds with cocoa powder, rolling each mold around to cover the sides and bottoms well and tapping out any excess cocoa.
- Stir the chocolate and remaining 2 sticks/226 g of butter in a heavy medium saucepan over a low heat until smooth. Using an electric mixer, beat the eggs, egg yolks and sugar in a large bowl until pale and doubled in volume; this will take about 3 to 5 minutes. Fold in the melted chocolate mixture. Add the flour and whisk until smooth. Pour into the prepared molds, dividing equally.
- Bake for 8 to 10 minutes, or until slightly puffed and just set around the sides (a toothpick inserted into the center of the cakes should come out with batter attached). Let the fondants rest for 3 to 4 minutes.
- To make the sauce:
- Meanwhile, bring the cream just to a simmer in a heavy medium saucepan over medium heat. Turn off the heat and add the chocolate. Stir constantly until melted and smooth.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHOCOLATE FONDANT
Provided by Gordon Ramsay
Categories Liqueur Mixer Chocolate Egg Dessert Bake Valentine's Day Birthday Engagement Party Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 325°F (160°C). Butter 4 ramekins (3 inches/7.5 cm in diameter) and dust liberally with cocoa powder. 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.
- Using an electric whisk, beat 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 among the ramekins and bake for 12 minutes. Turn the chocolate fondants out onto warm plates and serve immediately with a dollop of crème fraîche or a scoop of vanilla ice cream.
NEXT LEVEL CHOCOLATE FONDANT
Wow dinner guests with our ultimate chocolate fondant. Its molten middle is the stuff of dessert dreams - and we've added in caramel and coffee flavours too
Provided by Barney Desmazery
Categories Dessert
Time 55m
Number Of Ingredients 9
Steps:
- Use 50g of the butter to brush the insides of the pudding basins. Put them on a baking tray and transfer to the fridge to chill until the butter sets. Brush over another layer of the butter, then dust generously with the cocoa. Return to the fridge to set. Mix the caramel sauce with a good pinch of sea salt flakes, then chill in the fridge until ready to use.
- Tip the remaining butter, the chocolate and coffee powder into a heatproof bowl. Set the bowl over a pan of gently simmering water, ensuring the bottom of the bowl doesn't touch the water. Stir the mixture until smooth, adding another small pinch of sea salt. Tip the whole eggs, egg yolks and sugar into another bowl and beat together using an electric whisk until very pale - the whisk should leave a trail in the mixture when lifted. Sift in the flour, then gently fold in the melted chocolate mixture.
- Spoon the fondant mixture into the prepared basins until just about halfway full, then transfer to the freezer on a baking tray for about 20-25 mins, or until the mixture is just set. Add 1 tsp of the salted caramel sauce to the middle of each fondant, then top up with the remaining fondant mixture. Return to the freezer until frozen. Can be prepared up to two weeks ahead.
- Heat the oven to 200C/180C fan/gas 6. Put the fondants on a baking tray and bake for 15 mins until the tops have formed a crust and they are starting to come away from the sides of the basins. Remove from the oven, then leave to rest for 1 min before turning out onto warm plates. Sprinkle with extra sea salt, then serve straightaway.
Nutrition Facts : Calories 643 calories, Fat 50 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 26 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
GORDON RAMSAY'S CHOCOLATE FONDANT
A gooey, decadent dessert-a hot pudding with a molten middle--irresistible! This is perfect for entertaining, as it can be made way ahead of time. They will sit happily in the fridge overnight, or in the freezer for up to a month (baking from frozen, add 5 minutes extra onto cooking time). I strongly advise you to make some extras as an 'insurance policy' to allow for any errors. I can assure you that they won't go to waste if all goes to plan. Once you have mastered this recipe, feel free to experiment with flavourings--add Baileys, Cointreau or finely grated orange zest to the chocolate-the possibilities are endless! Try serving it with recipe #353546. Gordon claims that this is the best selling dessert in his restaurants!
Provided by Noo8820
Categories Dessert
Time 1h
Yield 9 Fondants
Number Of Ingredients 8
Steps:
- Using upward strokes, heavily brush the melted butter all over the inside of nine 150 ml pudding moulds. Place them into the fridge or freezer. Once they are chilled, 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 out, and then repeat with all of the moulds.
- Place a bowl over a pan of barely simmering water, and then slowly melt the chocolate and butter together. Remove bowl from heat and stir until smooth. Leave to cool for about ten minutes.
- In another bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail. Sift the flour into the eggs, and 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 into a jug, then evenly divide between the moulds. These can now be frozen for up to a month and cooked from frozen. If not freezing, chill for a minimum of 20 minutes or up to 24 hours.
- Heat the oven to 200/180/Gas 6.
- Place the fondants on a baking tray then cook for 10-12 minutes until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, and then let them sit for 1 minute 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 one slightly onto your hand so you know that it has come away, then tip back into the mould, put a plate on top and turn it over.
- Serve with vanilla ice cream and caramel sauce.
WHITE CHOCOLATE FONDANT
I was looking for a white chocolate fondant for my wedding cake and found this Candy Clay recipe which works great for a fondant http://www.baking911.com/recipes/cakes/candyclay.htm. I've used this on numerous cakes and have perfected the use as a fondant. Every person that's tried it said that it's the best fondant they've ever eaten. You can substitute dark chocolate for the white chocolate, and it tastes exactly like tootsie rolls. I used this for molding a monkey topper for a wedding cake. This recipe is so quick, easy, and tasty, there's no reason not to try it! Once you do, you'll never try another fondant again!
Provided by Schooter
Categories Candy
Time 15m
Yield 1 cover for 8 inch 2-layer cake
Number Of Ingredients 2
Steps:
- Melt white chocolate in a double boiler.
- Transfer white chocolate to a bowl and stir in syrup.
- It will look like the syrup is separating from the mix, but cover it with saran wrap and let sit 24 hours.
- After 24 hrs, it will be hard, but knead until smooth. You can put it briefly in the microwave to make it easier to get out of the bowl. Sometimes lumps have formed, but if you keep kneading you can get these out. Knead a small portion at a time if it's more manageable. If it gets too soft, refrigerate briefly. Do not over work mixture as it becomes oily.
- Using a rolling pin, roll out to approximately 1/8 inch thickness onto a Roll & Cut Mat (or nonstick paper like wax paper) using powdered sugar or cornstarch to prevent sticking.
- To Tint: Add Wilton gel color to fondant and knead in color until well blended.
- To Store: Wrap with saran wrap and place in a sealed bag or container and store in the refrigerator or at room temperature until ready for use.
- Note: Preparation time does not include the 24 hour hold.
FOOLPROOF CHOCOLATE & COFFEE FONDANTS
Gooey chocolate puds are a restaurant classic and mastering this show-off dessert is a lot easier than you think
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 32m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Use a pastry brush to grease 6 dariole moulds or individual pudding basins really well and place in the fridge for the butter to set. Then grease again, dust with cocoa powder and set aside.
- Melt the butter and chocolate together over a pan of barely simmering water, then remove. In a separate bowl, beat the sugar and eggs together until light and fluffy. Fold the chocolate and beaten egg together, then add the coffee and finally fold through the flour.
- Divide the mixture between the darioles. The puddings can now be frozen or chilled. Place on a baking tray and bake for exactly 12 mins until the mixture has puffed up and formed a crust but still has a slight wobble to it. Turn the puddings out onto serving plates and serve with a big scoop of vanilla ice cream for a great contrast of hot and cold.
Nutrition Facts : Calories 635 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.52 milligram of sodium
ALICE'S FONDANT FILLING FOR CHOCOLATES
Recipe handed down from my mother-in-law. There are many variations of flavor included at bottom of recipe.
Provided by juliec
Categories Candy
Time 1h20m
Yield 36 serving(s)
Number Of Ingredients 3
Steps:
- Combine ingredients in heavy saucepan. Boil until it reaches a soft ball stage. Pour into buttered dish to cool.
- After mixture is cooled, pour on clean surface and beat with wooden paddles until light and airy. Just as mixture "turns" mix in flavoring until thoroughly blended inches.
- Refrigerate to cool completely. Form into balls. Dip in desired chocolate.
- Variations:.
- Peppermint (peppermint extract to taste).
- Maple Walnut (maple flavoring to taste and finely chopped walnuts).
- Orange (orange extract to taste--a few drops to 1/2 teaspoon).
- Cherry (Maraschino cherries drained and quartered--pat dry).
- Cherry-almond (as above but add almond extract to taste).
- Almond (almond extract with a sliced almond on top of finished chocolate).
- Coconut (fine coconut plus vanilla).
- Rum (rum extract plus 1-2 teaspoons butter).
Nutrition Facts : Calories 63.5, Fat 2, SaturatedFat 1.3, Cholesterol 7.4, Sodium 2.6, Carbohydrate 11.6, Sugar 11.2, Protein 0.1
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