Rustle these up with Rosemary: Chocolate fondants

In her new book, Chef Rosemary Shrager will walk you through tried and tested recipes and swears these recipes will make you a better chef. I know people are a little scared to do this, they worry they won’t get to the middle of the melted chocolate,

but once the time is right. Fudge is really easy to make. They are worth practicing because they are a great replacement for storage cabinets and everyone likes them. Dariole molds in the shape of small pots are ideal containers, but you can also use small molds!

Spray oil or 25g (1oz) butter, melted 50g (1¾oz) cocoa powder, 120g (4oz) dark chocolate (minimum 64% cocoa solids), broken up 70g (2½oz) butter, diced 75g (2¾oz) golden caster sugar,

2 eggs, 15g (¹/8oz) plain flour. Preheat the oven to 200°C/fan 180°C/gas 6. Spray the insides of 4 dariole moulds or ramekins with oil or brush with melted butter, then dust lightly with some of the cocoa powder. This will prevent the fondant from sticking.

You need a pan and a heatproof bowl that fits neatly over it. Bring some water to the simmering point in the pan, then put the bowl on top, making sure the bottom of the bowl doesn’t touch the water.

Add the chocolate and diced butter and allow to melt gently. Don’t let the water boil. Ideally, test the chocolate with a sugar thermometer – it should reach 55°C. Remove the pan and bowl from the heat and cool slightly.

Using an electric hand mixer, mix the sugar and eggs in a bowl until they have doubled in size and are pale in color. Add the flour and whisk again until there are no lumps.

Add the melted chocolate and butter and mix until well combined. Fill the molds or ramekins about three-quarters full. Place on a baking tray and bake for 9 minutes. Remove and leave to rest for 2 minutes, then turn out onto plates. Dust with the rest of the cocoa powder and serve at once.

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