Easy Delicious Chocolate Fountain Chocolate Food

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.

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.

CHOCOLATE FOUNTAIN

Steps:

• Place the chocolate and oil into a large glass bowl.
• Microwave on med. high for about 2 min's, stir, then continue microwaving and stirring until the chocolate is liquid and smooth,without any unmelted chocolate pieces.
• Stir in the Kahlua if desired.
• Pour the chocolate into the bowl at the base of the unit.
• Let the fountain run for 2 min's then shut it off for about 30 seconds to eliminate air gaps.
• If the chocolate does not flow smoothly, add another 1/8 cup of oil to the chocolate in the base.
• Serve with:.
• Fruit Bouquet Recipe #149494.