Chocolate Fondants with Rosemary Foam

04/02/2013 § Leave a comment

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Ahh, the chocolate fondant. Rich and gooey goodness! Often avoided as it is considered ‘hard’, but fear not people! This recipe is easy to remember and to pull off. You will have runny fondants everytime you cook them if you follow this recipe correctly.

Now I do have a fascination with using savoury herbs in sweet treats, with the rosemary ‘foam’ you get a light savoury hit that works beautifully with the deep chocolate flavour. So let’s go!

Ingredients: serves 4

  • 20g melted butter
  • cocoa powder
  • 100g dark chocolate (85% works well)
  • 100g butter, cubed
  • 100g golden caster sugar
  • 2 eggs, 2 egg yolks
  • 100g plain flour

For the foam:

  • 2 egg whites
  • 6 two inch rosemary stems + leaves
  • 350ml water
  • 200g sugar
  1. First things first, brush the 4 ramekins with the melted butter, then put them in the fridge to set. After it has hardened, brush them again then sprinkle cocoa powder over them. Put to one side. 
  2. Melt the chocolate and the remaining 100g butter slowly in a bowl over a pan of simmering water. Avoid using a wooden spoon, as this can house water which will split your chocolate.
  3. After it has melted, remove from the heat and allow to cool for about 5 minutes. Whilst it is cooling, whisk the 2 eggs, 2 egg yolks and the sugar under smooth and pale in colour.
  4. Sift the flour into the egg mixture and mix.
  5. Add 1 third of the egg mixture into the chocolate and beat well. Add another third, beat again, then the final third. Pour into a jug then into the ramekins, leaving about 5mm from the top.
  6. Place in a pre heated oven at 200c and cook for 10 minutes, or until the tops have set and they have risen slightly.
  7. Whilst they are cooking, put the rosemary, sugar and water in a heavy bottomed pan and bring to the boil.
  8. Simmer for a while, around 5-10 minutes, or until you are happy with the rosemary strength, strain and return to the pan. Keep hot.
  9. Whisk the egg whites until peaks form, then slowly pour in the rosemary syrup whisking like crazy, until it has doubled in size. Keep whisking until it has cooled slightly. This is how you make italian meringue, but because of the high water content it becomes a foam instead of a thick gooey meringue.
  10. Serve the fondants on a nice big plate, top with the rosemary foam and drizzle any remaining syrup over the dish. Voila!
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