So as you know I was challenged to make my own LINDT Chocolate Fondants…Well I couldn’t choose. I love peanut butter (soooooo much) and coffee and chocolate are a match made in heaven too. So basically I made both! Clearly I can’t make up my mind or I am an over achiever! I like to think that I am an over achiever!
Top tips for chocolate fondants
- they are not as easy as I thought they would be…mine didn’t tip out nicely – so be sure to grease the moulds really really well
- Be careful not to over mix the mixture or it won’t stay nice and runny when baked
- If you don’t have espresso powder, you can use liquid espresso – just bear in mind…it will make it runnier so don’t add too much and you might need to adjust baking time…trial and error is always your friend when playing with a recipe
- Lastly, don’t be afraid to be creative and have fun!
Be sure to enter the competition if you haven’t! Details are here
LINDT Peanut Butter Chocolate Fondant & LINDT Coffee Chocolate Fondant
LINDT Chocolate Fondants
Ingredients
- 200g unsalted butter
- 200g LINDT EXCELLENCE 70% dark chocolate, chopped
- 250g eggs (5 large eggs)
- 80g yolks (4 egg yolks)
- 100g flour
- 200g sugar
- 1g salt
- 2 tsp peanut butter
- 1 tsp espresso powder
Method
- Pre-heat the oven to 170°C.
- Place the butter and LINDT chocolate into a double boiler/bain marie and allow to melt together. Note: be careful not to burn the chocolate, so watch it carefully.
- Lightly whisk the yolks and eggs together. Note: Take care not to over-whisk as this could cause the fondant centre to be less than perfectly runny.
- Combine the flour, sugar and salt.
- Pour the melted chocolate and butter mixture, a little at a time, into the eggs while stirring.
- Pour the sugar and flour mixture into the chocolate mixture and with a spatula, stir from the centre until you have a smooth batter.
- Split the batter in half and in one half add a teaspoon of espresso powder. Mix it in gently and be careful not to over mix. Leave the other half of the batter as plain chocolate.
- Pour the mixture into well-greased and sugared moulds, filling two thirds of each mould.
- Pour the mixture into well-greased and sugared moulds, filling one third of each mould. Then place a teaspoon of peanut butter in the centre and cover with the remaining mixture. These fondants will be filled more than two thirds but that is fine.
- Space out the moulds on a baking tray and bake for 8–9 minutes.
- Once baked, remove from the oven and allow to rest for 30 seconds to a minute.
- Carefully unmould and serve immediately with cream or ice cream.
Coffee mixture
Plain chocolate mixture
Baking
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