Hot Chocolate & Basil Fondants
Adventures With Chocolate are always unique when following with recipes of Paul a Young
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EmailIngredients:
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
Procedure:
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.
