Like Charles M. Schulz famously said: ‘All you need is love. But a little chocolate now and then doesn’t hurt.’ Although Valentine’s Day is a traditional celebration of love, here is a chocolate fondant recipe to inspire the romance in you at any time of year.
The classic chocolate fondant is the king of all desserts: it has a reputation for pure indulgence, and rightly so! Combining high quality chocolate, butter and cream, this pudding is hot with a luxuriously soft centre and a rich chocolate flavour.
If you’re planning on serving up a treat for your other half and are unsure how to finish your three course extravaganza, the chocolate fondant is a perfect accompaniment to any romantic menu.
Not only will your date be left impressed, but some experts believe that chocolate may have intrinsic aphrodisiac qualities due to the stimulant phenylethylamine and the serotonin-building chemical tryptophan found within it.
Many of the most sensual menus end with this delicious dessert, so make yours a roaring success by recreating this at home. This precious recipe from our Head Chef Mike Hendry will be a perfect finale for any lavish romantic dinner.
This recipe will feed five people so you can save some for later or even freeze the fondants for another day.
1 glass bowl
1 mixing bowl
5 x moulds
1 baking tray
80g caster sugar
120g minimum 70% dark chocolate
100g unsalted Welsh butter
2 whole free range eggs
20g plain flour
20g cocoa powder
whipped cream to serve
- Preheat the oven to 180C.
- Then pour boiling water until it fills a third of the saucepan. Turn the heat down until the water reaches a constant gentle simmer on the hob over a medium heat
- Place the broken pieces of dark chocolate and the butter together in a glass bowl, and then carefully lay the glass bowl into the saucepan, taking care the hot water stays underneath the glass bowl
- The chocolate and butter should gradually melt. It is important not to hurry this process. Once they have melted, take the bowl off the heat
- In a separate mixing bowl, whisk the sugar, yolks and whole eggs together until the mixture has doubled in volume
- Add the sugar and egg mix slowly into the melted chocolate and butter
- Then add the flour and cocoa powder into the same bowl and mix all together
- Pour into individual moulds, leaving a space for them to rise slightly and then place the moulds onto the baking tray
- Bake the chocolate fondants for 8-10 minutes at 180C
- Taking them out of the moulds, rest each fondant in the centre of the plate and serve immediately with cream on top