Caramel Chocolate Fondants
A mouthwatering dessert that is sure to suit every occasion. This fondant dessert works perfectly with our Irish cream caramel, it’s warm, it’s gooey and it’s simply delicious.
Prep time: 15 minutes
Cooking time: 10 mins
Serves: 6
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125g 70% dark chocolate125g Butter125g Caster sugar2 Whole eggs2 Egg yolks125g Plain flour6 Large teaspoons of Follain Irish Cream Liqueur Caramel
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- Preheat the oven to 180c fan. Prepare the ramekins of molds by brushing with soft butter and dusting with cocoa powder or flour. Make sure to tap any excess out of the mold. Place the molds onto a baking tray.
- Melt the butter and chocolate over a bain marie or even in the microwave. In a separate bowl, whisk the eggs and sugar together using an electric hand whisk until light and airy and double in size.
- In a separate bowl, whisk the flour and eggs together and stir in the chocolate mixture.
- Pour the mix into prepared ramekins or molds ⅔ of the way up.
- Add a spoonful of the caramel into the middle of each ramekin and push down slightly. Cover the caramel with another spoonful of the chocolate mixture.
- Bake for 10 minutes and turn out onto a place and serve immediately.
Ingredients
- 125g 70% dark chocolate
- 125g Butter
- 125g Caster sugar
- 2 Whole eggs
- 2 Egg yolks
- 125g Plain flour
- 6 Large teaspoons of Follain Irish Cream Liqueur Caramel
Method
- Preheat the oven to 180c fan. Prepare the ramekins of molds by brushing with soft butter and dusting with cocoa powder or flour. Make sure to tap any excess out of the mold. Place the molds onto a baking tray.
- Melt the butter and chocolate over a bain marie or even in the microwave. In a separate bowl, whisk the eggs and sugar together using an electric hand whisk until light and airy and double in size.
- In a separate bowl, whisk the flour and eggs together and stir in the chocolate mixture.
- Pour the mix into prepared ramekins or molds ⅔ of the way up.
- Add a spoonful of the caramel into the middle of each ramekin and push down slightly. Cover the caramel with another spoonful of the chocolate mixture.
- Bake for 10 minutes and turn out onto a place and serve immediately.
