So why not make them myself? How hard can it be? Well, I tried, and I got it almost right - and when I bake the rest of them, my mistake will be fixed easily. Here is how it goes. You'll need:
For preparing the moulds:
50 grams of butter (salted - normal)
2 tablespoons of cocoa
For the fondants (8-10 of them. I only made 6 out of this portion, because I only had 6 ramekins. And they were too large, even for me):
200 grams of dark chocolate (I used ½ 81 % "Arruba Superieur" (not as fancy as it sounds - from my local Vietnamese shop) and ½ 70 % "dark chocolate" from Tesco)
200 grams of butter (salted - normal)
200 grams of castor sugar
4 egg yolks
200 grams of plain flour
Firstly you must prepare the moulds - and this is a very important step. You can use tin moulds or ramekins - approximately 1 ½ decilitres each. Just make sure you use the same kind every time, so you'll learn exactly how long you need to cook them:
|Don't underestimate how important it is to prepare the moulds properly. Use 8-10 instead of 6 - my fondants were too big|
|If you brush the moulds with butter twice and then sprinkle them with cocoa, it can't go wrong. Your fondants will come out easily.|
Making the batter:
Whisk the egg yolks, eggs and sugar thoroughly until it becomes an airy, creamy substance where your whisk will make small traces, when you remove it.
|It takes 5-8 minutes. I don't know if you can overdo it, but I think the risk is small|
Prepare a bain Marie: bring some water to the boil in a pot and place a bowl (preferably metal) on top of it. The water shouldn't boil like crazy, and it shouldn't touch the bowl - just make it hot. Melt the butter and chocolate, and take it off the heat. Add the flour which you strain before adding it - mix thoroughly.
|Melting butter and chocolate in a Bain Marie is really easy.|
|After melting the chocolate and butter, add the flour. Also easy.|
|The batter - ready for putting into the moulds|
|Ready to cook. I repeat: make 8-10 fondants from this portion instead of just 6. You can actually be too generous, even with a chocolate dessert|
This is a dessert with a wow factor and it is delicious. Only hard part is knowing exactly how long to bake them, and you can easily experiment with one batch and get it perfectly right. Good luck!