

2019 KEEN HOME COOK WINNER: JAMES HOOPER
Dark Chocolate Fondants with Chocolate Sauce and Crushed Pistachios
"Who doesn't like chocolate fondants especially when wallowing in a rich chocolate sauce?"
Ingredients
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80g dark chocolate, chopped (70% cocoa solids)
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40g unsalted butter, plus extra for lining the moulds
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1 free range medium egg, plus 1 egg yolk
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25g icing sugar, sifted, plus extra for dusting
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8g arrowroot, sifted
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8g caster sugar
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8g cocoa powder
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1 tbsp milk
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3 tbsp whipping cream
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Small handful of chopped pistachio nuts
Method
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Melt half the chocolate and the butter in a heatproof bowl over a pan of simmering water.
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Using an electric whisk, whisk the egg, egg yolk and icing sugar for 1 minute on a slow speed, then 2 minutes on full speed until light and fluffy.
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Now again on a low speed, incorporate the chocolate and butter mixture. Add the arrowroot and whisk to emulsify.
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Rub some softened butter on to the inside of two dariole moulds. Mix the cocoa powder and the caster sugar and coat the inside of the moulds with the mixture.
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Pour the fondant into the moulds until they are three quarters full. Refrigerate for 30 minutes.
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Preheat the oven to 230C/fan 210C/gas 8.
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After the 30 minutes, bake the fondants for 7 minutes until a crust has just formed on the top. Leave to cool for 2 minutes. Refrigerate for another 30 minutes. Lower the oven temperature to 180C/fan 160C/gas 4.
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In a small saucepan, bring the cream and milk to the boil and then take off the heat. Stir in the remaining chocolate until you have a smooth sauce.
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Reheat the fondants for 8 minutes. Place the fondant in the middle of a plate and carefully ease off the mould. Dust the fondant s with icing sugar.
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Pour the chocolate sauce around and scatter over the chopped pistachios.