Chocolate Fondant

Trinitario Chocolate Fondant — Step-by-Step Instructions

Ingredients

• 130g Trinitario 70% chocolate
• 125g butter (plus ~100g softened butter for greasing)
• 125g eggs (about 2 large eggs)
• 50g egg yolk (from about 3 eggs)
• 40g plain flour
• 70g sugar
• Pinch of salt
• For preparing the moulds:
  • 50g Trinitario cocoa powder
  • 50g flour

Equipment

• Small mixing bowls
• Whisk
• Sieve
• Pastry brush
• 6 small ramekins/moulds

Method

1. Preheat your oven to 160°C (320°F).
2. Grease your moulds:
   Use a pastry brush to coat the inside of each ramekin with softened butter.
3. Prepare dusting mix:
   • Mix equal amounts (50g each) of Trinitario cocoa powder and flour.
   • Dust the buttered moulds with this mixture so they’re evenly coated.
   • Tap out any excess.
4. Make the fondant mixture:
   • In a bowl, gently melt together 125g butter and 130g Trinitario chocolate. Add a pinch of salt.
   • In another bowl, whisk 70g sugar with 125g eggs and 50g egg yolk until combined.
   • Pour the egg mixture into the melted chocolate and butter. Mix well.
   • Sieve 40g flour and fold it gently into the chocolate batter.
5. Fill the moulds:
   • Spoon about 100g of your mixture into each prepared ramekin.
6. Bake:
   • Place the ramekins in your preheated oven.
   • Bake for about 10 minutes (until the edges are set but the center stays soft).
7. Serve:
   • As soon as they’re done, carefully run a knife around the edges, tip out your fondant, and serve immediately.

Tip: Using Trinitario chocolate and cocoa elevates the flavour, making this treat truly special!

Enjoy your Trinitario Chocolate Fondant — a rich, molten-centered dessert that’s easy to master.