The idea came from the guy. He was munching on the chocolate fondant just the week before and asked me how the dessert would turn out if I’d used white instead of dark chocolate…
No wonder so many Michelin star chefs are hunter-gathering males. I take my hat off my antitheses.
- Melted butter: 1 tbsp
- Icing sugar: 4 tsp
- White/vanilla chocolate: 100g, chopped into small pieces
- Unsalted butter: 100g, sliced into small pieces
- Egg: 2
- Egg yolk: 2
- Castor sugar: 100g (less than 1/2 cup)
- Plain flour: 100g (about 3/4 cup)
- Vanilla essence: 1 tsp
- Cocoa powder: 1/2 tsp
- Preheat oven at 180 deg.
- Rub 4 ramekins with melted butter.
- Add 1 tsp of icing sugar into each ramekin. Tip the ramekins to coat the bottom and sides with the sugar.
- Tap out the excess powder. Place ramekins into fridge to chill.
- Melt chocolate and butter in a hot water bath. Remove from heat and leave to cool for 10min.
- Meanwhile, whisk whole eggs, egg yolks and sugar together. If using a hand-whisker, do this for about 20min.
- Add flour to egg mixture. Continue whisking for 5min.
- Add vanilla essence. Stir in chocolate mixture in 3 batches, beating well with each batch.
- When mixture is evenly combined, pour equal portions into chilled ramekins.
- Place ramekins on baking tray. Bake for 10-12min till top forms a crust.
- Remove from oven and leave to cool for 1min.
- Use a butter knife to move the top of the crust away from sides of ramekins if you want to plate up the fondants.
- Sprinkle with cocoa powder to serve.
- It’s the exact same recipe as the ‘Chocolate Fondant‘. All you have to do is to substitute the dark chocolates, cocoa powder and icing sugar with their respective antitheses.
Makes 4 ramekins of fondant