In the run up to our ‘Introduction to Our Cook Book‘ on 12th November we have decided to do a weekly taster of what is to come in the book….

Classic Chocolate Fondants

Serves 4

100g 70% chocolate

100g unsalted butter

2 large eggs

2 large egg yolks

50g caster sugar

20g plain flour

4 silver pudding moulds ¼ pint size

A little melted unsalted butter and plain flour for the moulds

Icing sugar to dust

· Preheat the oven to 180^oC

· Prepare the moulds by brushing with melted butter, place a circle of greaseproof in the bottom and flour the inside shaking out any excess

· Melt the chocolate and butter together in a bowl set over a saucepan of just boiled water

· Whisk the eggs, egg yolks and sugar together until ribbon stage is reached. Add the melted chocolate and sieved flour to the egg mixture, mix together and pour into a piping bag

· The mixture can be stored in the fridge until needed

· Pipe into the prepared moulds and bake for 12 minutes until risen

· Turn out and serve with a dusting of icing sugar

F&P tip - Great served with pistachio ice cream or clotted cream and raspberry coulis

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