Chocolate Fondant with Lindt Lindor
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Chocolate Fondant with Lindt Lindor
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A delicious recipe for classic chocolate fondant with a Lindt Lindor to enhance the molten chocolate middle.
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Ingredients
- 200 grams dark chocolate chopped, good quality, 70% cocoa solids
- 100 grams butter salted
- 1 tsp instant coffee granules or ½ tsp espresso powder, good quality
- 2 egg free-range
- 2 egg free-range, yolks
- 110 grams caster sugar 1/2 cup
- ¼ cup flour
- 4 white chocolate 3 per fondant, or milk chocolate; Lindt Lindor balls or 12 squares from slab
- cocoa powder for dusting
Instructions
- Preheat your oven to 200C / 400F and grease your 4 dariole moulds or ramekins (with aprox capacity of 250ml / 1 cup).
- In a small pot melt the butter, coffee and chocolate until smooth.
- While that is melting, using an electric beater, whisk the eggs, egg yolks and sugar until pale and fluffy – about 5 minutes.
- Add the collocate mixture and flour and briefly mix until well combined.
- Divide the mixture evenly amongst the 4 moulds and lightly press the Lindt Lindor ball/squares into the mixture in the middle. Bake for 16 – 18 minutes on a baking tray until they have puffed up and firm on the top.
- Gently scrape a knife around the edges to loosen and tip out on a plate to serve hot.
Notes
- It is best to eat chocolate fondant after it has been made.
- Store any leftovers in the fridge, preferably unmoulded.
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