Chocolate and Hazelnut Fondant
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h.
Ready in
Ingredients
for
6
- Ingredients
- ¼ cup cream (48% fat)
- ½ cup Milk chocolate (30% cocoa solids; chopped)
- 1 ⅔ cups milk
- 1 tsp vanilla extract
- ¼ cup Hazelnut paste
- 4 large eggs (separated)
- ½ cup caster sugar
- 2 Tbsps gluten-free all purpose flour
- 2 Tbsps Corn starch
- ½ cup chopped, roasted Hazelnuts
- To decorate
- powdered sugar (sifted)
How healthy are the main ingredients?
eggPreparation steps
1.
Heat the cream in a pan and bring to a boil. Add the chocolate and stir until melted. Cool, then freeze for 1-2 hours until frozen.
2.
Cut the chocolate into 6 portions and return to the freezer.
3.
Heat the oven to 180°C (160° fan) 350°F gas 4. Butter 6 x 225ml|1 cup pudding moulds and add a small amount of sugar, turning to coat the sides and bottom. Tip out any excess.
4.
Heat the milk in a pan and bring to a boil. Remove from the heat and whisk in the vanilla and hazelnut paste.
5.
Whisk together half the sugar, the egg yolks, flour and cornflour. Slowly add 1/4 of the milk mixture, whisking constantly.
6.
Slowly whisk the egg mixture into the remaining milk mixture. Cook, whisking until thick and smooth.
7.
Place 1/4 cup of the mixture in a bowl and whisk until completely cool. Stir in the hazelnuts. Reserve the remaining mixture to serve with the souffles.
8.
Whisk the egg whites until foamy. Gradually add the remaining sugar, whisking until stiff.
9.
Fold 1/4 of the meringue into the egg mixture in the bowl, then gradually fold in the remainder.
10.
Place the chilled ramekins on a baking tray. Fill the ramekins about 3/4 full with the mixture and place 1 piece of frozen chocolate in the centre. Cover with the remaining mixture.
11.
Cook for about 8 minutes until risen and puffy. Serve immediately dusted with icing sugar, with the reserved custard.
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