Chilled Chocolate Fondant Recipe - Great British Chefs

Chilled chocolate fondant with salted butter caramel sauce

Dessert
medium
4
2 hours 30 minutes, plus setting time

PT2H30M

Simon Hulstone's sublime chilled chocolate fondant recipe was one of the dishes that he designed for British Airways' Olympic themed menu. It includes a sumptuous salted butter caramel sauce which gives the chocoholic dessert a unique decadence and makes it work when served way above the Atlantic.

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Ingredients

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Metric

Imperial

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

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Food mixer
Rolling pin

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

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
50g of caster sugar

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

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

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

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

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

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

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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