Chocolate Fondant, scoff it if you can!

Chocolate fondant (11 of 13)“You never do desserts.” came the criticism. This was not friendly, constructive comment. It was said through sneering lips. As much as to say “Any fool can roast a leg of lamb or fry a pork chop. But, it takes real talent to cook a dessert.” That got me thinking. No, I don’t do a lot of desserts. That doesn’t mean I can’t. It just means I don’t. But, I could not let the scoffing criticism go. I started looking at puddings and confections. 

I saw no point in doing something simple, like a rhubarb fool (been there, done that) or something complex like a baked Alaska. In fact, the last time I saw a baked Alaska it was at a function where the lights were dimmed while the flaming concoction was wheeled into the room. That was a long time ago. No, I set my mind to a Chocolate Fondant with Amerena Cherries. Why? Because it reads very easy but chef friends tell me that it is full of pitfalls. Pitfalls I seem to have avoided. Mine follows Gordon Ramsey’s recipe very closely. He may swear a lot but, he does know what he is doing. Here’s what you will need:

  • 240 grammes of butter
  • Cocoa powder – As much as is needed to dust moulds
  • 200 grammes of high cocoa content dark chocolate
  • 200 grammes of caster sugar
  • 200 grammes of plain flour
  • 4 medium free range eggs
  • Yolks of four more eggs
  • 8 moulds (like in the picture below).

Melt 40 grammes of the butter. Apply this is upward strokes to the inside of the moulds. Pop them in the fridge for 5 minutes and repeat the process. The upward strokes are to make it easier for the fondant to slip out. In the same way the criticism of my cooking choices entered the conversation.

Be sure to do it twice, to prevent sticking later on.

Be sure to do it twice, to prevent sticking later on (and the inevitable criticism).

Dust the moulds with cocoa powder. Set them aside. Take a rolling-pin to the chocolate. Think about your critics as you bash the bejesus out of the bars. (Do this while the chocolate is still in its wrapper.)

That's better (and bitter) 70% cocoa chocolate bashed into bits.

That’s better (and bitter) 70% cocoa chocolate bashed into bits.

Put the chocolate and the remaining 200 grammes of the butter (cut into pieces) into a bowl and put this over hot water in a saucepan to melt them together gently.

This makes a succulent, shiny, buttery, chocolate sauce.

This makes a succulent, shiny, buttery, chocolate sauce.

Don’t rush this bit. It’s too much fun making the delicious sauce.

Resist the temptation to drink this straight away.

Resist the temptation to drink this straight away.

Take the bowl off the heat and let the sauce rest for about 10 minutes. Get the eggs into a mixer.

Lots of yokes. Not so much white. This helps make for a richer dessert.

Lots of yolks. Not so much white. This helps make for a richer dessert.

Add the sugar and beat until this makes a soft creamy mixture. Slowly sift the flour into this mixture, beating as you go. When this is all combined, slowly pour in the chocolate sauce, beating as you go.

Temptation to make Willy Wonka jokes has to be resisted.

Temptation to make Willy Wonka jokes has to be resisted.

You will end up with a thick, airy, chocolatey mixture.

Delicious and chocolatey fondant mixture. don't ask about the calorie count.

Delicious and chocolatey fondant mixture. don’t ask about the calorie count.

Transfer to a jug and pour into the moulds. this will take some time as it is gloopy.

Take your time and enjoy the process. This is deliciously thick and gooey.

Take your time and enjoy the process. This is deliciously thick and gooey.

You will be left with eight pots of heavenly chocolate mixture.

These chocolatey pots look hard to criticise.

These chocolatey pots look hard to criticise.

Pop them into the fridge for a couple of hours. Heat the oven to 200°C (390°F). Pop them into the oven for about 15 minutes. There really is no way around this, watch them. When they rise a bit, have a nice crust on top and are coming away from the edges, take them out. Let them rest for a minute or so. Turn each one out into your hand and place on a plate. Spoon around the cherries (an Italian supermarket product) and apply a quenelle of ice cream. Serve while still warm.

This is above criticism. Perhaps I could have added more ice cream. Perhaps not.

This is above criticism. Perhaps I could have added more ice cream. Perhaps not.

The sneering critic can scoff all they like (literally but not literally, if you know what I mean). Their mocking attitude has forced me to add another beauty to my derisory collection of desserts. There’s nothing meagre about this delicious fondant.

Footnote: I froze four of these and cooked them from frozen a few days later. They were excellent.They will keep for a month or so and need to have about 5 minutes added to the cooking time when done from frozen. 

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  • Reblogged this on tastychakula and commented:
    I begin with dessert.

    • The only place to start, in my view (particularly today).

      • Like wise…. making a compressed pear terrine for tonight, through inspiration of Raymond Blanc’s apple terrine recipe.
        Can’t wait…

  • Above criticism in every way. I am drooling slightly as I type this… Only one tiny thing. I’m pretty sure the yellow bit in the middle of the egg is a yolk. Unless you were making a sophisticated yoke, and I missed the point….

    • Well spotted oh eagle eyed one. Fixed now. Thank you. The yoke of accuracy weighs heavy…

  • What gorgeous pictures. I’m on a plane …

    • This is your funniest comment yet! I have a picture of you being told to turn the phone off while you busily type…

      • Yes and if it was Ryanair they’d have given me a bill. 🙂

        • Not any more. The new friendly Ryanair has to be experienced to be believed. They might have even served you with a fondant!

  • Good lord, you’re testing my willpower on a Tuesday morning! These look amazing

    • They are delicious but count for at least three gym trips of guilt afterwards.

  • No not any fool can roast a piece of meat. I have never forgotten the comment from someone many many years ago, who declared I had ruined a joint of pork with my cooking. These look divine and I particularly like the tip at the end that they can freeze before cooking.

    • Since doing this post Maria, I have cooked them again and have a couple in the freezer. Waiting, just waiting for an opportunity to shine.

  • Awesome job – great way to prove the critics wrong.

  • Picture perfect and cooked wonderfully – good amount of gloop! Nothing worse than an overcooked fondant, eh?

    • Too true Nick. One really has to keep an eye on them or face serving chocolate muffins instead.

  • Wow…yummy mouth watering desert 🙂

    • Thanks Madonna. And, thanks for visiting the blog.
      Best,
      Conor

  • I love that you can freeze them… may have to try this!

    • Well worth it Debbie. Just remember to be hungry before and immune to guilt after.

  • I never do desserts but it’s okay 🙂

    • Rosemary, you should break out for this one. It was pretty tasty.

  • These look amazing! Nice finish to any meal!

    • Thanks Barb. The meal needs to be small as these are incredibly filling and delicious.

      • They sort of reminded me of the chocolate lava cake that I had on a cruise last year. Very rich and yummy, and I always saved room for one of these!

  • I do love a good fondant and these things look the business. Let all doubters be satisfied!!
    I used to do one with a pinch of ground chilli powder in the mix… You’d be surprised how well that combo goes 🙂
    Nice work Conor.

    • Great idea. I put some chocolate ina chili earlier in the week. That worked very well. So the chili in the chocolate must be a winner too.

  • Looks fabulous!!

    • Thanks Bernice. It worked well, thank goodness.

  • Whoa! You have done rectified yourself in the dessert world. Me, not so much. I’ve posted maybe one dessert recipe a year. However, nobody has scoffed at me yet for that as I have ALWAYS made it know that I’m a savory kind of gal and couldn’t bake myself out of a corner if asked.

    • Love that, “bake myself out of a corner”.

  • Now this is one heckuva dessert, Conor. That should quiet even the loudest of scoffers. I agree with your assessment of Ramsay, too. He’s a much better chef with “mute” on. 🙂

    • Thanks John. Yes, a fantastic talent, well hidden in populist nonsense and misplaced egotism. I can see the flunkies encouraging him to curse a little bit more because it’s so good for ratings and makes him look so macho. Sadly for him, it will just make him look more and more like an idiot as he grows older and his expletive laden abuse of those less talented or promoted lives on in the digital world.

      Nice recipe for a fondant all the same.

  • This dessert only seems easy to make! 😀 Your fondant looks perfect! Well done!

    • I have done it twice and it has worked twice. A couple of chef friends have warned me that there is a deal of luck in this and that I should not get too comfortable with my abilities. I will take their caution on board.

  • Absolutely gorgeous! I have no other words.

  • Your critics have a point Conor, you don’t do many desserts….Neither do I mind you, I’m generally not a ‘pudding person’. When I do though, it’s something rich like this. Looks delicious and baked to perfection.

    • Thanks Phil,
      I promise to return to meaty matters next week.

  • Damn delicious!!!
    what a coinsidence, we just finished ours molten choco cake in a restaurant too, but unfortunately the chocolate isn’t succufient to running away as yours Connor……

  • Delicious, my favourite food group. Now, how about a nice vegetarian dish. Haven’t seen many of those on this site….

    • Don’t hold your breath my friend.

      • Mmm Couscous Salad with Bulgar Wheat Infusion. Yumbo. No really.

  • I love it when you brandish the multi-faceted talent and prove your sneerers wrong. Go, sweet chef! Rhubarb, tick. Chocolate, tick. Where will it all end, and what could possibly be next?

    • Back to meat next Luffy. I have strayed far enough.

      • A bit of imaginative occasional straying never did anyone any harm as long as they return to the true path.

  • Known in my household as Mum’s Famous Exploding Puddings due, I expect, to the fact that they ooze molten choc when one storms their ramparts…
    My only comment – and it’s just a helpful hint – is to put your filled dariole moulds in a bain marie to cook – which controls the cooking process and means you don’t have to watch them constantly. And you take them out when they still look a bit underdone as they continue cooking while cooling.

    • Thanks for the tip Astro. I have cooked these a number of times now and have the timing off pretty well for my oven. The bain marie would be a new learning curve. Perhaps a curve too fat?
      Best,
      Conor

  • Chocolate and cherries are such a nice combination and your little fondant look perfect.

    • Thank you Karen,
      They worked well. I am told I got lucky. I like to be lucky.
      Best,
      C

      • Not luck my friend, talent is more like it. 😀

  • Reblogged this on uvirfarms.

  • These are the types of chocolate recipes that’s really awesome. Just by looking at it, you know that it’ll explode sweet flavors in your mouth. haha. We can eat this from time to time, chocolates provide us a good amount of energy.

    • Hi Marjon,
      Occasionally is good. It is very rich.

  • It looks simply and delicious! Great idea for dessert!

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