CHOC FONDANT RECIPE EASY RECIPES
QUICK POUR CHOCOLATE FONDANT RECIPE | ALLRECIPES
This is a great Chocolate Fondant recipe. Pour over the top of cakes or petits fours to make a perfectly smooth and glossy surface. Excess fondant can be stored, tightly covered, in refrigerator for weeks. Reheat to use again.
Provided by MARCIAMOLINA
Categories Desserts Frostings and Icings Fondant Recipes
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4 cups - enough for a 10 inch cake
Number Of Ingredients 5
Steps:
- In a saucepan, combine confectioners' sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Remove from heat and stir in chopped chocolate and almond extract until chocolate is melted and mixture is smooth.
Nutrition Facts : Calories 217.3 calories, CarbohydrateContent 50.4 g, FatContent 2.8 g, FiberContent 0.9 g, ProteinContent 0.7 g, SaturatedFatContent 1.7 g, SodiumContent 3.3 mg, SugarContent 46.8 g
CHOCOLATE FONDANTS RECIPE | BBC GOOD FOOD
It doesn't get much more indulgent than these classic melt-in-the-middle chocolate desserts, serve them at your next dinner party
Provided by Caroline Waldegrave
Categories Dessert
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield Makes 5
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6 and put a baking tray on the middle shelf. Brush the inside of 5 dariole or pudding moulds with the melted butter, then put the cocoa 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 and chocolate 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 moussey (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 hr.
- 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. Great with clotted cream or plain ice cream.
Nutrition Facts : Calories 606 calories, FatContent 44 grams fat, SaturatedFatContent 24 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 37 grams sugar, FiberContent 4 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.2 milligram of sodium
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CHOCOLATE FONDANT RECIPE | BBC GOOD FOOD
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Total Time 1 hours
Cuisine French
Calories 581 calories per serving
- Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.
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Reviews 3
Total Time 27 minutes
Category Dessert
Calories 727 Kcal per serving
Divide between the moulds – each one two thirds full. Place on the middle shelf of the oven and cook for 12 minutes exactly. Remove from the oven, run a knife round the edges, invert and tip out on to serving plates. Serve immediately with vanilla ice cream and fresh seasonal berries.
CHOCOLATE FONDANT - FOOD24
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Total Time 45 minutes
Cuisine Bake
- Preparing your moulds:Using upward strokes, brush the melted butter around the inside of the pudding mould. Place in the fridge or freezer.Brush a second coating of melted butter over the chilled butter, and add a teaspoon of cocoa powder. Tip the mould so the powder coats the butter. Shake any excess cocoa back into the jar.Place a bowl over a pan of simmering water and slowly melt the chocolate and butter.Remove bowl from the heat and stir until smooth. Leave to cool for 10 mins.In a separate bowl cream the eggs and yolks together with the sugar until thick and light yellow (to ribbon stage).Then sift the flour into the eggs and beat together. Add chocolate slowly into the egg mixture stirring until well combined. Pour the fondant batter evenly into the moulds. Chill for at least 30 mins before baking.The fondants can be frozen for up to a month and cooked from frozen.To bake from frozen, add an extra 5 mins to the cooking time. Heat oven to 200°CPlace the fondants on a baking tray and cook for 10-12 mins until the tops have formed a crust and are starting to come away from the sides of the moulds. Remove from oven and leave to sit for 1 min before turning them out. Loosen the fondants by gently moving the tops and unmould.Place the fondant in the middle of the plate and serve with either vanilla pod whipped cream or ice cream.Serving suggestion:Take one tin of black cherries and place in a pot. Add one teaspoon cinammon and one star anise and cook on medium for 10 minutes.Serve on the side.
NADIYA HUSSAIN SHARING CHOCOLATE FONDANT RECIPE | NADIYA BAKES
From thehappyfoodie.co.uk
Total Time 37 minutes
Preheat the oven to 180°C/fan 160°C/gas 4. Start by greasing a 23cm non-stick or enamel pie dish (I use a 22 x 4.5cm deep enamel pie dish). Using a pastry brush, brush the butter on the base and right up the sides of the dish in the same direction until you have covered it all with butter.
Pop into the freezer for 5 minutes. Take out of the freezer, sprinkle over the cocoa powder and tip the dish around so that the butter catches the cocoa. Do this until you have totally covered the dish. Put the dish back into the fridge while you make the batter.
Now, to make the fondant, put the butter into a glass dish along with the chocolate and melt either over a pan of simmering water or in the microwave in 30-second bursts on low, stirring in between. Once the butter and chocolate are totally melted and mixed, leave to cool.
To another bowl add the whole eggs, egg yolks and sugar and whisk till the mixture is light and fluffy. This should take 2–3 minutes using an electric hand whisk on high. Add the melted chocolate and butter mix and whisk in till you have an even mixture. Fold the flour into the wet mixture till there are no more bits of flour.
Take the dish out of the fridge, pour the mixture into the dish and allow it to run and level off naturally. Bake for 17–18 minutes. The fondant should be set around the sides and on top, but still gooey in the middle. As soon as the timer is up, put a plate on top and turn the cake out.
To serve, dust with icing sugar, add a dollop of the crème fraîche and get stuck in while it is still hot. This needs to be eaten straight away as it carries on cooking if left and the gooey middle will start to set – and we don’t want that to happen!
EASY FONDANT RECIPE (WITHOUT MARSHMALLOWS) - RECIPES.NET
From recipes.net
Reviews 4.9
Total Time 30 minutes
Cuisine A
Calories 606.00kcal per serving
- Roll out the mixture on wax paper using a rolling pin and store or use to decorate your favorite cakes!
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