Chocolate Orange Fondant
Our chocolate orange fondants are a twist on the classic dessert. Super chocolatey with molten centres, these are insanely good!
Servings: 6 Fondants
Equipment
- 6 150ml Pudding Moulds
- Stand Mixer
- Sieve
- Baking Tray
- Heatproof Bowl
- Large Saucepan
Ingredients
Greasing The Moulds
- 10 g Unsalted Butter Softened
- 1-2 tsp Cocoa Powder
Chocolate Fondants
- 220 g Dark Chocolate
- 220 g Unsalted Butter
- A Pinch Of Sea Salt
- 20 g Dutch Processed Cocoa Powder
- 160 g Caster Sugar
- 3 Large Eggs
- 3 Egg Yolks
- 80 g Plain Flour Sifted
- 1½ tsp Orange Extract
- Icing Sugar For Dusting The Cooked Fondants
Instructions
Greasing The Moulds
- Start by generously greasing the inside of each mould with the softened butter. Next, add a spoonful of cocoa powder into a mould then move it around so that the butter is completely covered in the cocoa. Tip out any excess cocoa powder.Repeat with the remaining moulds then place them in the fridge.
Chocolate Fondants
- Roughly chop the chocolate & place into a heatproof bowl along with the butter & sea salt. Place over a pan of barely simmering water (making sure that the water doesn’t touch the bowl) & leave to melt, stirring occasionally.
- Once melted, remove from the heat, sieve in the cocoa powder then whisk to combine. Leave to cool while you prepare the eggs.
- Place the eggs, yolks & sugar into the bowl of a stand mixer & whisk on a medium speed until light & fluffy. This will take around 4-5 minutes.The whisk will leave a trail in the eggs, when they’re ready.
- When the eggs are ready, keep the mixer running on a medium-low speed & slowly pour in the melted chocolate then whisk until just combined.
- Once all the chocolate has been incorporated, take the bowl off the mixer & add in the flour & orange extract. Fold in with a rubber spatula until just combined then give the batter a quick whisk by hand, to make sure that it is completely smooth.
- Using a ladle or large spoon, transfer the batter into the greased moulds then chill in the fridge for at least an hour or up to 3 days. I find that overnight works best.
Cooking The Fondants
- Preheat an oven to 200°c/180°c fan (392°f/356°f).
- Once the oven has preheated, take the fondants out of the fridge, place onto a baking tray & cook for 10-12 minutes.The fondants should be well risen & the tops will have formed a crust (see note #3).
- Let the cooked fondants stand for 2 minutes, run a small knife around the top to release then turn out onto plates. Dust each fondant lightly with icing sugar then serve.
Notes
1. Cooking In An Aga - Use the simmering plate when you melt the butter & chocolate. To bake the fondants, cook for 11 minutes in the roasting oven on the bottom set of runners.
2. Chocolate - A good dark chocolate makes all the difference in this recipe. I find that 72% dark chocolate works best.
3. Cooking The Fondants - Every oven cooks fondants slightly differently so it's a good idea to cook one fondant first, as a tester. Once cooked, the top will have formed a crust & will have started to come away from the sides of the mould.
4. Storage - If the fondants are to be stored in the fridge for more than a couple of hours, make sure to wrap them in clingfilm or store them in an airtight container. Once cooked, the fondants should be served immediately.