M&S RECIPE INSPIRATION
Chocolate Fondant with Raspberry Coulis and Chantily cream
Oozy chocolate fondant with berries and vanilla-scented cream, this decadent pudding – as seen on Cooking with the Stars – is well worth the effort. Make the coulis and cream ahead of time, as the fondants need to be served straight away for that all-important gooey centre.
Ingredients
- 150g M&S Sapphire raspberries
- 1 tbsp icing sugar
- 1 tbsp lemon juice
For the raspberry coulis:
- 150ml double cream
- 1 tbsp icing sugar
- ½ tsp vanilla extract
For the Chantilly cream:
- 110g unsalted butter, plus extra, melted to grease
- Cocoa powder, for dusting
- 110g dark chocolate, roughly chopped
- 2 medium eggs
- 2 medium egg yolks
- 150g caster sugar
- 55g plain flour
For the fondants:
Method
- To make the coulis, blend 100g raspberries with the icing sugar and lemon juice in a food processor until smooth. Pass through a sieve into a measuring jug and set aside.
- Whip the cream, sugar and vanilla together in a bowl using an electric whisk, until the mixture forms soft peaks.
- Preheat the oven to 170°C fan. Brush four 175ml fondant moulds with melted butter to grease. Dust the insides of the moulds with a little cocoa powder, tapping to remove the excess. Place on a baking sheet and set aside.
- Melt the butter and chocolate in a large heatproof bowl set over a pan of gently simmering water, stirring occasionally. Remove from the heat.
- Meanwhile, whisk the eggs, egg yolks and caster sugar for 2-3 minutes, until pale, creamy and thick.
- Sift the flour into the melted chocolate and butter. Whisk to incorporate.
- Add a third of the egg mixture to the chocolate mixture and fold to incorporate, using a whisk. Fold in the remaining egg mixture, until smooth and fully combined.
- Divide the fondant mixture between the three dariole moulds, leaving a 1cm gap from the top. Refrigerate for 10 minutes.
- Bake for 15-18 minutes – the fondants are ready when the sponge starts to come away from the sides and the centre has a very slight wobble.
- Remove from the oven, and then, using a sharp knife, gently loosen around the inside edge of each mould, if necessary.
- Carefully invert each fondant onto a serving plate. Serve with the coulis spooned around the plate and a dollop of cream on top of the fondants, finishing with a raspberry.
