Ingredients for Chilled Chocolate Fondant
Part A
250g Dark 70% Chocolate
100g White Chocolate
Part B
250g Double Cream
250g Crème Fraiche
Chilled Chocolate Fondant recipe method
- Combine both chocolates – Part A, and melt over simmering water, once melted reserve to one side
- Combine the cream and the crème fraiche – Part B, bring to the boil and whisk to get rid of any lumps.
- Pour the cream on top of the chocolates, and combine – DO NOT WHISK, this isn’t meant to be aerated.
- Either pour mix into ramekins, or a container where it can be rochered from
- Chill for a minimum of 2hrs.
CHEFS SERVING NOTE:
- Severed with fresh raspberries, chocolate espuma & chocolate soil
Shelf life: 3 Days
Original recipe from a 2 Michelin star kitchen