Hot Chocolate Fondant
120g unsalted butter, diced, plus 20g melted for greasing
2 tbsp cocoa powder
120g dark chocolate, broken into pieces
2 tbsp of Baileys
2 eggs and 2 egg yolks
120g caster sugar
1 tbsp plain flour, sifted
Brandy cream to serve (optional)
Brush the inside of 5 Dariole or pudding moulds with the melted butter, then put the cocoa powder in one and turn it to coat the inside, holding it over the second mould to catch any that escapes. Repeat with the other moulds.
Put the butter, chocolate and baileys in a heatproof bowl, set over, but not touching, a pan of simmering water and stir occasionally until melted. Allow to cool slightly.
Using electric beaters, whisk together the whole eggs, yolks, sugar and a pinch of salt until pale and mousse-like in texture (the mixture should almost double in volume), this will take 3-4 mins.
Gently fold in the melted chocolate and butter, and then the flour, being careful not to knock out too much air.
Spoon into the prepared moulds, stopping just shy of the top. Chill for at least 1 hour.
Heat oven to 180°C / Gas 6 and put a baking tray on the middle shelf. Put on a hot baking tray and cook for 12-14 mins until the tops are set and coming away from the sides of the moulds. Stand for 30 secs, then serve in the moulds or turn out onto plates.
Serve with brandy cream.
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