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Chilled chocolate fondant with salted butter caramel sauce

Chilled chocolate fondant with salted butter caramel sauce

Chilled chocolate fondant with salted butter caramel sauce

  • Dessert
  • medium
  • 4
  • 2 hours 30 minutes, plus setting time

PT2H30M

Why not try?

1
Start the chocolate fondant by combining the chocolate, butter and cocoa powder and melting in a bain marie
  • 300g of dark chocolate
  • 50g of cocoa powder
  • 50g of unsalted butter
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 eggs
  • 3 egg yolks
  • 100ml of water
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
  • 350ml of double cream
5
For the praline, melt together the chocolate, butter and praline in a bain marie. Allow to cool but not set
  • 100g of dark chocolate
  • 100g of clarified butter
  • 100g of praline
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
  • 100g of pâte à feuillantine
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
  • 100g of caster sugar
  • 50ml of double cream
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
  • 50ml of double cream
  • 25g of salted butter
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

Ingredients

Metric

Imperial

Chocolate fondant

Praline garnish

Salted butter caramel sauce

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

Garnish

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Chilled chocolate fondant with salted butter caramel sauce

 
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