Brandy Butter Chocolate Fondants | Good Housekeeping UK
- 5 years ago
Mixed with chocolate, these brandy butter fondants are a decadent Christmas treat.
ngredients
FOR THE BRANDY BUTTER CARAMEL
100g (3 1/2oz) caster sugar
50g (2oz) brandy butter
50 ml (2fl oz) double cream
2 tbsp. brandy
1/4 tsp. flaked sea salt
FOR THE FONDANTS
25g (1oz) butter
Cocoa powder, for dusting
225g (8oz) dark chocolate, at least 70% cocoa solids
100g (3 1/2oz) butter
1/2 tsp. fine sea salt
1/2 tsp. coffee granules
2 large eggs and 2 large egg yolks
100g (3 1/2oz) caster sugar
50g (2oz) plain flour
Directions
In a heavy based saucepan, spread the sugar evenly over the bottom. Allow to melt and turn to a caramel colour, making sure not to stir. Whisk in the butter, being careful as it sputters. Remove from the heat and stir in the double cream, brandy and sea salt. Pour into a bowl and put into fridge to thicken, at least 4hr, preferably overnight.
If cooking fondants straight away preheat oven to 200°C (180°C fan) mark 6 and place a large baking sheet in to heat up. Grease 4 dariole moulds well with the butter then add a little cocoa powder to each mould and shake gently to completely coat all the buttered sides. Place into fridge until needed.
Melt the chocolate, butter, coffee granules and salt in a large heatproof bowl set over a pan of just simmering water. Stir regularly and remove from heat once completely melted to cool.
Whisk together the eggs and sugar until pale and thick, around 5min. Whisk in the cooled chocolate mixture. Sieve in the flour and fold in gently. Spoon the chocolate mixture into the moulds around halfway full and then add a heaped tbsp of the cooled caramel. Top with the remaining chocolate mixture leaving a 1/2cm (1/4in) gap at the top.
Put into fridge until needed, these can be made up to 24hr in advance. If cooking straight away, place onto the hot baking sheet and bake for 10-12min. Add 2-3min cooking time if cooking from the fridge.
Invert the moulds onto a plate and serve straight away.
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ngredients
FOR THE BRANDY BUTTER CARAMEL
100g (3 1/2oz) caster sugar
50g (2oz) brandy butter
50 ml (2fl oz) double cream
2 tbsp. brandy
1/4 tsp. flaked sea salt
FOR THE FONDANTS
25g (1oz) butter
Cocoa powder, for dusting
225g (8oz) dark chocolate, at least 70% cocoa solids
100g (3 1/2oz) butter
1/2 tsp. fine sea salt
1/2 tsp. coffee granules
2 large eggs and 2 large egg yolks
100g (3 1/2oz) caster sugar
50g (2oz) plain flour
Directions
In a heavy based saucepan, spread the sugar evenly over the bottom. Allow to melt and turn to a caramel colour, making sure not to stir. Whisk in the butter, being careful as it sputters. Remove from the heat and stir in the double cream, brandy and sea salt. Pour into a bowl and put into fridge to thicken, at least 4hr, preferably overnight.
If cooking fondants straight away preheat oven to 200°C (180°C fan) mark 6 and place a large baking sheet in to heat up. Grease 4 dariole moulds well with the butter then add a little cocoa powder to each mould and shake gently to completely coat all the buttered sides. Place into fridge until needed.
Melt the chocolate, butter, coffee granules and salt in a large heatproof bowl set over a pan of just simmering water. Stir regularly and remove from heat once completely melted to cool.
Whisk together the eggs and sugar until pale and thick, around 5min. Whisk in the cooled chocolate mixture. Sieve in the flour and fold in gently. Spoon the chocolate mixture into the moulds around halfway full and then add a heaped tbsp of the cooled caramel. Top with the remaining chocolate mixture leaving a 1/2cm (1/4in) gap at the top.
Put into fridge until needed, these can be made up to 24hr in advance. If cooking straight away, place onto the hot baking sheet and bake for 10-12min. Add 2-3min cooking time if cooking from the fridge.
Invert the moulds onto a plate and serve straight away.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi