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
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.
Plain chocolate mixture
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.