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+----- Thread: Bitter chocolate fondant – white chocolate centre (/Thread-Bitter-chocolate-fondant-%C3%83%C2%A2%C3%A2%E2%80%9A%C2%AC%C3%A2%E2%82%AC%C5%93-white-chocolate-centre)
Bitter chocolate fondant – white chocolate centre - Cheffie - 24-02-2007
Bitter chocolate fondant – white chocolate centre
Yield = 12
The visual effects of a dark, bitter chocolate ‘sponge’ with a liquid white centre is something to behold and savour. The Waterside Inn, Bray is the inspiration behind this – a memorable dessert!
Ingredients:
5 Whole eggs
5 Egg yolks
125g Castor sugar
250g Unsalted butter
250g 70% Chocolate
50g Plain flour
50g Cocoa powder – for dusting
250g White chocolate - broken
Butter for ‘greasing’ the moulds
Method:
Sabayon (whisk over a bain marie, till ribbon stage) the eggs and sugar. Reserve to one side, keeping warm.
Melt the chocolate and butter over a bain marie. Mix carefully.
Incorporate the chocolate-butter mixture slowly with the egg-sugar sabayon. Mix together thoroughly.
Add the flour and mix until there are no lumps.
Grease and ‘dust’ the timbale/ moulds with the cocoa powder.
Pour equal amounts of the cooling mixture into these moulds. ‘Knock it back’ to remove any air pockets.
Cover and refrigerate for 12 hours – to set.
· Note: This can be speeded up by blast chilling or freezing for a few hours or until set.
For service:
Remove portions from the fridge.
Divide the white chocolate equally between all the portions. Push 20g of white chocolate into the centre of a portion.
Bake the fondant in a pre-heated oven (200c) for 11 minutes (Until it begins to ‘soufflé’).
Remove carefully and gently loosen the pudding from the sides of the timbale (You might need to use the back of a knife). Turn out onto the plate and serve immediately.
Serve with Coffee crème Anglaise and white chocolate ice cream.