Valentine's Day Dessert - Chocolate Fondants

 

Not long to go now until Valentines day is here. I have decided to keep things simple and my plan is to make chocolate fondants for dessert.

I have already purchased a nice bottle of champagne and now I  just need to decide what we will have  in between the champagne and chocolate. 

Normally I do the romantic table setting with candles, roses, snowy white tablecloth and lots of silverware but as we are going to be having lunch out,  I want the evening to be cosy and relaxed.

On of my favourite chefs is Gordan Ramsey and I have yet to have a fail when using one of his recipes.

His recipe for making chocolate fondants is one of the best and it is this recipe that I will be using to make chocolate fondants. The great thing about this recipe is that you can make them in advance and it is even possible to freeze them and bake them at a later date.

Gordon Ramsey's Chocolate Fondants

INGREDIENTS

50 g unsalted butter, plus extra, softened, to grease

2 tsp. cocoa powder, to dust

50 g good-quality dark, bitter chocolate (minimum 70% cocoa solids), in pieces

1 large egg

1 large egg yolk

60 g caster sugar

2 tbsp. Tia Maria or you could substitue for 2Tbsp cooled Espresso coffee

50 g plain flour, sifted

Crème fraîche or vanilla ice cream, to serve

DIRECTIONS

Heat the oven to 160°C/325°F/gas mark 3. Butter four 7.5cm dariole moulds (ideally non-stick) or ramekins and place in the fridge for about 10 minutes to firm up the butter.

Butter the moulds again and dust liberally with cocoa powder. Place in the fridge while you prepare the fondant mixture.

Melt the chocolate and butter in a small bowl set over a pan of hot water. Take off the heat and stir until smooth.

Using an electric whisk, beat the whole egg, egg yolk and sugar together until pale and thick, then fold in the chocolate mixture. Fold in the liqueur, followed by the flour.

Divide the chocolate mixture evenly among the ramekins and bake in the oven for 12 minutes.

Run a knife around the edge of the dishes and turn the chocolate fondants out onto warm plates. Alternatively you can leave them in the ramekins. Serve immediately, with a dollop of crème fraîche or a scoop of vanilla ice cream.

Belle vendredi a tous ♥

 Leeann x 

photo and recipoe from here