Chocolate fondant with boozy egg nog
Chocolate fondant with boozy egg nog
Recipe by Chris Badenoch and Sam Ciaravolo
Tested by Kirsten Jenkins
50g unsalted butter, extra for greasing moulds
2 tbs cocoa
50g dark chocolate, roughly chopped
1 egg
1 egg yolk
60g castor sugar
50g plain flour
Icing sugar for dusting
1 nutmeg, grated to serve
Boozy egg nog
1 vanilla bean, split
1/2 cup milk
1 1/2 cups cream
6 egg yolks
70g castor sugar
30mls bourbon
30mls cognac
1. Preheat oven to 160 degrees C. Lightly grease 2 dariole
moulds and dust with cocoa powder.
2. Melt chocolate and butter in a heatproof bowl over a saucepan of
simmering water. Stir until smooth. Remove from the heat, set aside
to cool slightly.
3. In a separate bowl, whisk eggs and sugar until pale. Add melted
chocolate and sifted flour to mixture, carefully fold to combine.
Divide between prepared moulds, bake for 12-15 minutes.
4. For boozy egg nog, place the vanilla bean and scraped seeds in a
saucepan with the milk and cream and heat until almost boiling.
Remove from heat and set aside.
5. Whisk together the egg yolks, sugar, bourbon and cognac in a
large bowl, then slowly whisk in the hot milk mixture. Pour the egg
nog into a clean saucepan, and remove and discard the vanilla bean.
Stir with a wooden spoon over very low heat until egg nog
thickens enough to coat the back of a spoon.
6. Strain into a clean bowl, whisk over a bowl of ice until
cool.
7. To serve, un-mould fondant into centre of plate, pour egg nog
around, top with a small amount of grated nutmeg and sifted icing
sugar.
