Are you craving a rich, decadent, and utterly satisfying dessert that's sure to impress your taste buds? Look no further than the chocolate fondant, a timeless classic that combines the intense flavor of chocolate with a luscious, gooey center. This irresistible treat is often served warm, accompanied by a scoop of vanilla ice cream or crème anglaise, creating a symphony of flavors and textures that will leave you yearning for more. In this article, we will delve into the art of crafting the perfect chocolate fondant, providing you with step-by-step instructions, essential tips, and variations to suit your preferences. Get ready to embark on a culinary journey that will elevate your dessert game to new heights.
Check out the recipes below so you can choose the best recipe for yourself!
DELICIOUS CHOCOLATE FONDANT
An amazing French fondant. It's easy to make, but looks and tastes like you are a professional chef. The quality of chocolate is the most important factor to the success of this recipe. Make sure you don't overcook it, because it is essential that the center remains wobbly. You will impress people with it for sure.
Provided by A2A
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 4h55m
Yield 12
Number Of Ingredients 8
Steps:
- Place chocolate and 1 cup plus 1 1/2 tablespoons butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
- Beat eggs, vanilla, and salt together in a bowl using an electric mixer until creamy. Add sugar; blend well. Stir in chocolate-butter mixture with a spoon. Add flour, about 2 tablespoons at a time, mixing well after each addition until fondant mixture is smooth.
- Butter a 9-inch round pan. Pour the fondant mixture evenly into the pan; cover with aluminum foil. Freeze until firm, 4 hours to overnight.
- Preheat oven to 356 degrees F (180 degrees C).
- Bake the fondant in the preheated oven until sides are firm and center is still liquid, about 40 minutes.
Nutrition Facts : Calories 402.6 calories, Carbohydrate 38.9 g, Cholesterol 138.5 mg, Fat 26.1 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 12.5 g, Sodium 204.1 mg, Sugar 31.1 g
CHOCOLATE FONDANT
A gooey prepare-ahead dessert that's perfect for entertaining - it's all a matter of timing...
Provided by Gordon Ramsay
Time 1h
Yield Makes 9 fondants
Number Of Ingredients 8
Steps:
- First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
- Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
- In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together.
- Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
- Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
- Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
- Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
- Starting from the middle of each plate, squeeze a spiral of caramel sauce - do all the plates you need before you go on to the next stage.
- Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.
- Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.
Nutrition Facts : Calories 581 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Protein 9 grams protein, Sodium 0.55 milligram of sodium
CHOCOLATE FONDANT
These are decadent French chocolate wonders. Hardly any flour and unbelievably easy to do. Sometimes I make them toward the end of dinner when unexpected friends drop in. Straight from the oven, they will be runny in the center (on purpose). Eat while still warm. These will not have the same impact cold on the next day.
Provided by Lynn Pennec
Categories World Cuisine Recipes European French
Time 38m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Butter and flour a large 4-cup muffin tin.
- Melt butter and semisweet chocolate in a small saucepan over low heat; stir until smooth and shiny, about 3 minutes.
- Mix 1/3 cup plus 1 tablespoon sugar and flour together in a bowl. Add eggs 1 at a time. Add butter-chocolate mixture gradually; stir until well combined. Pour evenly into the prepared muffin cups; add a candy kiss in the center of each one, making sure it is covered by the chocolate mixture.
- Bake in the preheated oven until mostly set but still runny in the center, about 10 minutes. Allow to cool before eating, about 10 minutes.
Nutrition Facts : Calories 195.3 calories, Carbohydrate 20.2 g, Cholesterol 83.6 mg, Fat 12.1 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 6.7 g, Sodium 64 mg, Sugar 17 g
ALICE'S FONDANT FILLING FOR CHOCOLATES
Recipe handed down from my mother-in-law. There are many variations of flavor included at bottom of recipe.
Provided by juliec
Categories Candy
Time 1h20m
Yield 36 serving(s)
Number Of Ingredients 3
Steps:
- Combine ingredients in heavy saucepan. Boil until it reaches a soft ball stage. Pour into buttered dish to cool.
- After mixture is cooled, pour on clean surface and beat with wooden paddles until light and airy. Just as mixture "turns" mix in flavoring until thoroughly blended inches.
- Refrigerate to cool completely. Form into balls. Dip in desired chocolate.
- Variations:.
- Peppermint (peppermint extract to taste).
- Maple Walnut (maple flavoring to taste and finely chopped walnuts).
- Orange (orange extract to taste--a few drops to 1/2 teaspoon).
- Cherry (Maraschino cherries drained and quartered--pat dry).
- Cherry-almond (as above but add almond extract to taste).
- Almond (almond extract with a sliced almond on top of finished chocolate).
- Coconut (fine coconut plus vanilla).
- Rum (rum extract plus 1-2 teaspoons butter).
Nutrition Facts : Calories 63.5, Fat 2, SaturatedFat 1.3, Cholesterol 7.4, Sodium 2.6, Carbohydrate 11.6, Sugar 11.2, Protein 0.1
POURED CHOCOLATE FONDANT
Use this thick icing to decorate our Fruitcake Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes 1 3/4 cups
Number Of Ingredients 4
Steps:
- Whisk together sugar and cocoa in a medium saucepan. Whisk in 1/2 cup water and corn syrup; place over low heat and cook, stirring occasionally, until warm to the touch, about 4 minutes. Stir in chocolate until melted and smooth, about 1 minute more. Add additional warm water as needed to keep proper consistency, and rewarm as needed in a microwave or over a double boiler.
WHITE CHOCOLATE FONDANT
I was looking for a white chocolate fondant for my wedding cake and found this Candy Clay recipe which works great for a fondant http://www.baking911.com/recipes/cakes/candyclay.htm. I've used this on numerous cakes and have perfected the use as a fondant. Every person that's tried it said that it's the best fondant they've ever eaten. You can substitute dark chocolate for the white chocolate, and it tastes exactly like tootsie rolls. I used this for molding a monkey topper for a wedding cake. This recipe is so quick, easy, and tasty, there's no reason not to try it! Once you do, you'll never try another fondant again!
Provided by Schooter
Categories Candy
Time 15m
Yield 1 cover for 8 inch 2-layer cake
Number Of Ingredients 2
Steps:
- Melt white chocolate in a double boiler.
- Transfer white chocolate to a bowl and stir in syrup.
- It will look like the syrup is separating from the mix, but cover it with saran wrap and let sit 24 hours.
- After 24 hrs, it will be hard, but knead until smooth. You can put it briefly in the microwave to make it easier to get out of the bowl. Sometimes lumps have formed, but if you keep kneading you can get these out. Knead a small portion at a time if it's more manageable. If it gets too soft, refrigerate briefly. Do not over work mixture as it becomes oily.
- Using a rolling pin, roll out to approximately 1/8 inch thickness onto a Roll & Cut Mat (or nonstick paper like wax paper) using powdered sugar or cornstarch to prevent sticking.
- To Tint: Add Wilton gel color to fondant and knead in color until well blended.
- To Store: Wrap with saran wrap and place in a sealed bag or container and store in the refrigerator or at room temperature until ready for use.
- Note: Preparation time does not include the 24 hour hold.
Tips:
- Use high-quality chocolate for the best flavor.
- Make sure your butter and eggs are at room temperature before you start baking.
- Don't overmix the batter, or your chocolate fondant will be tough.
- Bake the chocolate fondant until the center is just set. It should be slightly wobbly when you shake the pan.
- Let the chocolate fondant cool for a few minutes before serving. This will help it to set and prevent it from falling apart.
- Serve the chocolate fondant with your favorite toppings, such as whipped cream, ice cream, or berries.
Conclusion:
Chocolate fondant is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With these tips, you can make the perfect chocolate fondant every time.
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