Delicious Chocolate Fondant Food

DELICIOUS CHOCOLATE FONDANT

Steps:

• Place chocolate and 1 cup plus 1 1/2 tablespoons butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
• Beat eggs, vanilla, and salt together in a bowl using an electric mixer until creamy. Add sugar; blend well. Stir in chocolate-butter mixture with a spoon. Add flour, about 2 tablespoons at a time, mixing well after each addition until fondant mixture is smooth.
• Butter a 9-inch round pan. Pour the fondant mixture evenly into the pan; cover with aluminum foil. Freeze until firm, 4 hours to overnight.
• Preheat oven to 356 degrees F (180 degrees C).
• Bake the fondant in the preheated oven until sides are firm and center is still liquid, about 40 minutes.

FLOURLESS CHOCOLATE FONDANTS

Steps:

• Brush melted butter inside 2 dariole moulds. Refrigerate and brush with melted butter again. Dust with cocoa, turning the moulds to ensure the moulds are well coated.
• Melt the chocolate and butter together in a heatproof bowl over a saucepan of simmering water. Stir gently to combine well into a dark silky liquid and set aside to cool a little.
• Beat the egg, egg yolk and sugar together in a stand mixer fitter with a paddle attachment for at least 5 minutes, until the mixture is thick and moussey, and leaves a little trail before slowly sinking back into the rest of the mixture.
• Carefully fold in the melted chocolate and butter. Sift the cocoa over the top and fold in carefully.
• Divide the mixture between the prepared moulds and refrigerate for up to 6 hours before cooking.
• Preheat the oven to 200 celsius (400 Fahrenheit) ( if using a fan forced oven set the temperature at 180 celsius (355 Fahrenheit)) and place a baking tray inside.
• Place the fondants on top of the hot tray and bake 9-12 minutes. If the puddings will be sitting around for a few minutes before serving err on the side of caution and go for the shortest baking time. Leave for 1 minute before turning out into a bowl.

CHOCOLATE FONDANT

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.

CHOCOLATE FONDANT

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.

EASY & DELICIOUS CHOCOLATE FOUNTAIN CHOCOLATE

Steps:

• Add all items to a plastic bowl.
• Place in microwave and cook for 15minutes on 50% power.
• Stir mixture every few minutes, so as not to overcook any of the chocolate.
• Once fully melted pour into warmed Chocolate Fountain and enjoy with biscotti, fresh fruit, pound cake, whatever your heart desires. Chocolate will solidify when cooled, so strawberries and bananas are great with this.