Warm Chocolate Fondant

Chocolate is my kind of happiness, don't hurt me if I am wrong but let's be honest isn't it every woman's happiness? Even if most of the time they don't want to admit it. In these freezing winter months approaching what better way to get through the winter blues than to wrap yourself in a few thousand blankets put on a classic movie and devour a beautifully rich chocolate fondant accompanied by a citrus and mint salad, creme fraiche ice cream and a pistachio and orange tuile.

For those of you who don't know, a chocolate fondant is that incredibly rich dessert that when you break into it with your spoon a fluid hot ganache flows from the centre. This is one of my many favourite desserts, however be warned it is very rich so if you aren't a chocolate lover make sure to share it with someone who is, it will make their day. Trust me.

Enough of my talking, I know you are all only here for the food, let's be honest most of my friends including my boyfriend are only with me because I make desserts on a daily basis. Just kidding. But not really.

So here is the recipe, on a side note this recipe is written for those who understand how to make a basic ganache or who know basic methods of baking. If you don't understand some of the methods either google it or feel free to Facebook me.

Warm Chocolate Fondant with Citrus Mint Salad, Mascarpone Ice Cream and Orange Pistachio Tuile

Ganache

   75g               Couverture 70%

   40g               Water

   70g               Cream

Warm Chocolate Fondant (5 aluminium moulds)

  110g              Couverture 70%

    50g              Butter

      2                Egg yolks

   40g               Almonds ground

   20g               Rice flour

      2                Egg whites

    90g              Vanilla sugar

                         

1.     Prepare ganache and leave to crystallise

2.     Pipe (grease prove paper) into 4cm wide or 20g heavy discs

3.     Freeze until further use

4.     Grease 5 aluminium moulds with butter

5.     Line the bottoms with a disc of grease prove paper

6.     Over a bain-marie, melt together couverture and butter

7.     Stir in egg yolks, ground almonds and rice flour

8.     Whip egg whites with half of sugar to a stable meringue

9.     Continue adding leftover sugar until meringue is stiff

10.  Fold meringue into chocolate mixture

11.  Place mixture  into a piping bag and half fill moulds (40g)

12.  Gently press one disc of ganache into centre of mould

13.  Finish piping fondant mixture until ¾ filled (30g)

14.  Place into freezer for a minimum of 3 hours

15.  Bake for 15-20 min at 180˚C, closed vent

16.  The cakes are ready when firm to touch

17.  Leave to rest for a 1 minute in the moulds

18.  Un-mould and serve immediately

Citrus Salad

   2                    Mandarins

 ½                     Grapefruit

   2                    Orange

  ¼                    Vanilla pod

   4                    Mint leaves, finely chopped

 50 g                 Sugar

1. Peel and segment fruit, cut into smaller pieces and place into a bowl
2. Add vanilla pod, mint leaves and sugar, and mix thoroughly
3. Cover and leave to infuse for one hour
4. Strain syrup into sauce pan and reduce  the syrup by one third

Mascarpone Ice cream (or Crème Fraiche)

300ml               Milk

  60g                Vanilla sugar

  60g                Sugar

  80g                Egg yolks

280g                Mascarpone (or crème fraiche)

1. Combine the milk and the vanilla sugar in a saucepan and bring to the boil
2. Place egg yolks and rest of sugar in a bowl and whisk until blended
3. Continue as for anglaise and cook until the mixture coats the back of a spoon
4. Place the Mascarpone (or crème fraiche) in a bowl
5. Strain the warm anglaise over it and whisk to incorporate
6. Refrigerate for 4 hours
7. Churn in an ice cream machine according to the manufacturer’s instructions or place into beaker for Pacojet

Orange Pistachio Tuiles

  70g                Pistachios

  70g                Sugar

  55g                Butter

    ½                 Orange zest

  70g                Glucose

  20g                Flour plain

Method:

1. Grind the nuts to a coarse meal
2. Cream butter, sugar and orange zest until light
3. Gradually add the glucose, mixing until smooth and well blended
4. Fold in flour and nuts
5. Roll into logs of 1cm diameter and freeze
6. Cut into thin slices and place onto a silpat (leave space for expansion)
7. Bake at 180ºC until even light in colour (5min.)
8. Shape into tuile shape

That's all from me this week and good luck for all the university students going into exams!

B.