Hot Chocolate & Basil Fondants

Adventures With Chocolate are always unique when following with recipes of  Paul a Young

Average: 3.2 (5 votes)


For the filling

100ml double cream

15g basil leaves

200g white chocolate

For the fondants

85g butter

75g Caribbean 66% dark chocolate or nearest alternative, broken into pieces

3 medium free-range eggs

75g golden caster sugar

70g plain flour

For the moulds

25g butter

25g plain flour for dusting


Bring the cream and basil to a simmer. Remove from heat and blend with a hand blender, pour over the white chocolate and whisk well until melted, pour into a plastic container and refrigerate for at least an hour. Scoop teaspoon sized balls of ganache.

Melt the butter then add the dark chocolate and mix well until melted. Whisk the eggs and sugar lightly and pour onto the chocolate, whisking well. Add flour and mix until smooth.

Brush 4 ramekins with melted butter and dust with flour. Fill each by one third and refrigerate for 30 minutes. Place a ball of ganache into each ramekin, fill with the remaining chocolate mix. Chill for 1hr.

Cook in a pre-heated oven 180C/350F/gas 4 for 9 minutes.  Serve immediately by turning each fondant out onto a serving plate.


A combination worth trying for those who like daring something different
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