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Simon Hulstone's sublime chilled chocolate fondant recipe was contributed to the British Airways' Olympic themed menu. It includes a sumptuous salted butter caramel sauce which gives the chocoholic dessert a unique decadence

Method
1.
Start the chocolate fondant by combining the chocolate, butter and cocoa powder and melting in a bain marie
2.
Use a food mixer with a whisk attachment to mix together the eggs and yolks until white and fluffy. While the eggs are mixing, combine the sugar and water in a small pan and bring to 116˚C
3.
Once the sugar mixture reaches the desired temperature, pour very slowly into the eggs whilst the mixer is still running. Leave the mixer on a medium speed while the egg mixture cools
4.
Gently fold the egg mixture into the chocolate and then add the cream. Place in moulds or ramekins and allow to set in the fridge
5.
For the praline, melt together the chocolate, butter and praline in a bain marie. Allow to cool but not set
6.
Mix in the feuillantine and remove from the bowl onto a large sheet of greaseproof paper. Place a sheet of equal size over the top and roll to ½ cm thick. Allow to set and cut into your desired shape
7.
To make the salted caramel sauce, combine the sugar and water in a small pan over a medium-high heat. Allow to boil until the liquid turns a golden brown colour
8.
Whisk in the cream followed by the butter to finish. If the sauce appears to be too thick, add a touch more cream to reach the desired consistency
9.
Remove the chocolate fondant from the moulds and place in the centre of the plate. Dust the top of the fondant with cocoa powder and serve with whole roasted hazelnuts. Decorate the fondant with the praline garnish and finish with the caramel sauce over and around the chocolate fondant
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Chocolate fondant recipe with a sweet white wine

Ingredients

Chocolate fondant

  • 300g of dark chocolate
  • 50g of cocoa powder
  • 3 eggs
  • 100ml of water
  • 150g of caster sugar
  • 50g of unsalted butter
  • 350ml of double cream, whipped to soft peaks
  • 3 egg yolks

Praline garnish

  • 100g of dark chocolate
  • 100g of clarified butter
  • 100g of pâte à feuillantine
  • 100g of praline

Salted butter caramel sauce

  • 100g of caster sugar
  • 50ml of water
  • 50ml of double cream
  • 25g of salted butter

Garnish

  • cocoa powder for dusting
  • 1 handful of roasted hazelnuts

Equipment

  1. Food mixer
  2. Rolling pin

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Simon Hulstone's brilliant chocolate fondant recipe was contributed towards British Airways Olympic themed menu, and it certainly is an Olympian recipe

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