With all the hype around the notorious Chocolate Fondants I nervously attempted this for the first time for some willing subjects, my parents! After developing a recent love of the chocolate, chilli & lime combo, I decided to add a dash of chilli powder into my fondant mix and a twist of lime to my raspberry coulis. This is of course optional depending on the target audience, my parents however had no choice!
Fondant Mix (Serves 4):
–120g Dark Chocolate
-½ tsp Chilli Powder
-120g Plain Flour
-60g Unsalted Butter
-Cocoa powder for dusting
-Knob of Butter
For the Coulis:
-Juice of 1 Lime
-50g Caster Sugar
– 50g Raspberries
For serving: A Handful of fresh mint
1) Heat oven to 180 oC. Get out 4 ramekins, brush the melted knob of butter around the inside & put them in the fridge.
2) Melt the chocolate and butter in a glass bowl over a boiling pan of water.
3) Beat the eggs and mix in with the sugar until pale in colour then gradually add the flour, followed by the melted chocolate and butter mix. Add the chilli powder if desired.
4) Add another coat of melted butter to the ramekins, place a tbsp of cocoa powder in each and put your hand over the top and shake ensuring the surface area is covered (warning this bit is messy!).
5) Pour the mixture evenly into the ramekins, put on tray and place in the oven for 11-13 minutes, until crust forms on top.
6) Whilst the fondants are in the oven, simmer the raspberries with a bit of water, sugar and lime juice until it forms a syrup. Leave a few raspberries aside for decoration.
7) Use a knife to gently ease around the side of the ramekins, place a plate on top, turn over and lift the ramekin up.
8) Pour the coulis around and/or over the fondant, add some fresh raspberries, fresh mint and even a bit of spun sugar!