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Cold Chocolate Fondant

Prep Time:

1 Hour

Cook Time:

1 Hour + chilling time

Serves:

6 Servings

Level:

Advanced

About the Recipe

An indulgent and textural dessert of chocolate, coffee, caramel and hazelnuts

Ingredients

For the fondant

  • 300g dark chocolate

  • 50g cocoa powder

  • 50g butter

  • 3 eggs

  • 3 egg yolks

  • 50g caster sugar

  • 3tbsp water

  • 350ml double cream


For the coffee mouse

  • 150ml double cream

  • 75ml full fat milk

  • 3tsp instant coffee powder

  • 75g caster sugar

  • 125ml espresso

  • 75g egg yolk

  • 1.5 gelatine leaves, soaked in cold water

  • 150ml semi whipped cream


For the caramelised white chocolate

  • 150g of white chocolate


For the chocolate crumb

  • 75g unsalted butter

  • 50g demerara sugar

  • 25g caster sugar

  • 15g cocoa powder

  • 25g ground almonds

  • 55g plain flour


For the salted caramel

  • 100g caster sugar

  • 100g cream

  • Maldon salt


Extra

  • 100g freshly toasted and crushed hazelnuts.

Preparation

Step 1 - The Fondant


Melt the chocolate, butter and cocoa power in a cling filmed bowl set over simmering water. Whisk the eggs and yolks to a sabayon and heat the sugar and the water to 118 degrees. For the syrup into the eggs whilst continuing to whisk and continue whisking until cool. Fold the sabayon into the chocolate mixture and finally stir in the cream. Set in cling filmed mouse rings. Makes eight portions.


Step 2 - The Coffee Mouse


Heat the milk, double cream and espresso to a simmer, meanwhile whisk the instant coffee, egg yolks and sugar to a sabayon. Pour the warm dairy onto the sabyone and whisk together, then return to the heat and cook gently until the mixture coats the back of a spoon. Remove from the heat and stir in the gelatine, then pass through a chinois and refrigerate in a metal bowl. Once it has set (around 1 hour) then whisk it to remove the lumps and fold in the whipped cream. Transfer to a piping bag and chill again.


Step 3 - The Caramelised White Chocolate


Heat a tray of white chocolate collets at 130 degrees, full fan for 20 minutes. Turn a mixture over with a spatula and continue cooking until you reach desired colour. Allow to cool and break into small pieces.


Step 4 - The Chocolate Crumb


Beat the butter and sugars until pale and cream, then add the cocoa powder and ground almonds and beat for 30 seconds. Mix in the flour until it forms a crumble. Turn out onto a baking sheet, break up any large pieces and place in an oven pre heated to 170 degrees. bake for 25 minutes, or until firm to the touch, then remove from the oven and set aside to cool. Blend to fine crumbs.


Step 5 - The Salted Caramel


Cook the sugar to a dark caramel and gentle stir in the cream. Continue boiling until it reaches a caramel colour and is smooth in appearance. Season with salt and allow to cool.


Step 6 - Assembly


Remove the cling film from the chocolate fondant and place smooth side up on a plate. Run a blow torch around the outside of the ring and gently lift the mould away. Pipe the coffee mouse in 3 neat dollops. Spoon the caramel sauce into the gaps and use a tea spoon to add the chocolate crumble, caramelised white chocolate and crushed hazelnuts.

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