Can there be love without chocolate? The answer is no. And to celebrate the fact that chocolate is so integral to love and food. We have this delicious chocolate fondant recipe which is fun to make for your loved one at home.
- 120g dark chocolate (at least 70% dark)
- 110g butter, room temperature
- 150g castor sugar
- 3 eggs, separate the egg yolks
- 100g plain flour
- 25g melted butter, for brushing pudding moulds
- Cocoa powder, for dusting the moulds
- Icing sugar, for dusting the finished fondants
- 1 cup red wine (Merlot, Zinfandel, Cabernet Sauvignon)
- 1 small lemon, halved
- 200g fresh strawberries
Prepare strawberries the morning of. Mix red wine and lemon juice in a bowl and let strawberries steep for at least 30 minutes to an hour. Drain and place strawberries in the freezer. Remove them 20 – 30 minutes before serving fondant, so that they have thawed slightly and are easy to eat. You can prepare the fondant batter the night before. You will need 4 pudding
moulds. Preheat oven to 180°C and start by brushing the moulds with melted butter. Then, coat the moulds with cocoa powder and shake out excess powder. Set aside. Pour water into a pan and heat to a simmer.
Place a bowl above the pan and melt the butter and dark chocolate in the bowl. Remove from heat, allow 5– 8 minutes of cooling. In a separate bowl, whisk egg yolks and sugar. Sift the flour into this mixture whilst still whisking, whisk until smooth. Finally, add the melted chocolate slowly whilst still beating the entire mixture. Once smooth, pour batter into a
jug. Separate batter into each of the 4 moulds. Fill to two thirds of each mould. At this point you can refrigerate overnight. Otherwise, chill for at least 20 minutes. Place fondant moulds on a baking tray and leave in oven for 10 – 12 minutes. Make sure the top is crusted and it seems as though the fondants are coming away from the moulds at the top.
Remove from oven and allow to sit for 2 minutes. To remove fondants from their moulds, take a knife and gently slip it between the fondant and the mould, go around the cup slowly and carefully.
To check if the fondants are ready to come out, tip the mould and see if the fondant slides out slightly. When ready to serve, tip the fondant mould upside down onto the plate. Dust with icing sugar and serve with chilled, wine-soaked strawberries or fresh strawberries if you prefer.