LOCAL CHEF RYAN BROKENBROW'S RECIPE
Chocolate Orange Fondant
Try this chocolate orange fondant recipe and watch the chocolate middle ooze!
Ingredients
- 150g x butter
- 150g x dark chocolate
- 3 x egg yolks
- 2 tbsp x cocoa powder
- 200g x caster sugar
- 75g x plain flour
- 1 tsp x sea salt
- zest of one orange
- Terry's chocolate orange (optional)
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Melt the butter and chocolate together over a bain-marie. A bowl sat on top of a saucepan containing simmering water can be used with care as an alternative to a bain-marie. The bowl must not touch the simmering water as the chocolate will burn.
Place the egg yolks and sugar in a bowl and mix well.
Using dariole moulds, or similar sized pots, such as espresso cups, brush butter and cocoa powder up the sides of the moulds.
Add the melted chocolate and butter to the sugar mix and combine well.
Using a sieve carefully tip in the plain flour, gently combine.
Pour approximately 80g of the mixture into each mould so they are ⅔ full.
Chill in the fridge for a minimum of 4 hours.
Bake in the oven at 180C fan/350F for 9-10 mins.
Garnish with sea salt, orange zest and Terry’s Chocolate Orange slices, if using.
- Ovens often vary... we recommend practising this recipe before entertaining
