Hazelnut & Chocolate Fondant

Hazelnut & Chocolate Fondant

Method

For the Chocolate Fondant
Place moulds in freezer. Spray liberally with oil spray and line with baking paper.
Over a pot of simmering water, melt chocolate and butter. Take off heat and leave to cool for 10 minutes. In a Kitchen Aid or food processor, whisk together sugar, eggs and yolk until pale and creamy. Sift in the flour and fold in thoroughly. Pour the chocolate into the mix and fold in thirds (it should look like cake batter). Pour immediately in moulds and fill to the top. Allow to set for two hours. You will have some mix left over – keep it for the top of the fondant.

With a teaspoon, make a well in the centre of the fondant. Pour in enough butterscotch to fill the well. With the left over fondant mix, shape a 1cm thick circle to cover the fondant and butterscotch. Seal around the edges with a teaspoon. Sprinkle the top with a generous amount of the chopped hazelnuts. Bake in the oven for 10mins at 180C. Allow to stand for 3 minutes.

For the Butterscotch Sauce
Caramelise sugar and water to 170-175C. Take off heat and whisk in butter. Whisk in cream a bit at a time, at 5 minute intervals. Strain and allow to cool.

For the Milk Chocolate and Hazelnut Mousse
Mix the milk, cream, sugar and egg yolk together. Pasteurise at 85C. Chop up the coverture into small pieces and add to the hot mixture. Stir in the coverture until the mixture is smooth and even. Fold in the cream, then set in the fridge.

To Serve
Place the cooled fondant to the left of the plate, being sure not to break open the sides. Sprinkle a layer of chopped hazelnuts on the plate. Place a quenelle of milk chocolate mousse to the left. Finish with a generous scoop of sorbet in the middle. Serve with chocolate sorbet.

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