Black Forest Chocolate Fondant

Black Forest Chocolate Fondant

Fred Ponnavoy’s Black Forest Chocolate Fondant


Black Forest Chocolate Fondant.

These indulgent treats work well as impressive party canapés and the best part is they’re ready in less than 30 minutes, which means more time on the dance floor! 


Makes 12 soufflés


Ingredient's:

2 x pack of 3 Gü Ganache
130ml whipping cream
110g 70% chocolate
4 egg yolks
2 medium eggs
60g golden caster sugar
Griottines cherries (cherries in kirsch)
100g whipping cream
Grated dark chocolate
Melted butter
Kirsch liqueur


Method:

Pre-heat your oven to 120°C (248°F)

Prepare 12 oven proof dishes (roughly the size of a Gü ramekin) by brushing them with melted butter and immediately coat the inside with grated chocolate; remove the excess

Add the eggs, egg yolks and sugar to a mixer and beat for approximately 8-10 minutes at a high speed to obtain a light sabayon (for you and me that means a light, foamy mix of egg yolk and sugar)

Melt the chocolate in the microwave for approximately 30 seconds on 800 watts (per pack).  Heat the cream on the hob, bring to the boil and then pour it over the melted chocolate, adding half at a time to create a smooth and shiny ganache

Gently fold the sabayon into the ganache then transfer into your baking dishes

Bake in the oven at 120°c (248°F) for 10-11 minutes

Meanwhile, whip the cold whipping cream into a Chantilly texture (a light and foamy mixture when the cream is whipped to peak consistency) and add some Kirsch liqueur to your preference

Remove the soufflés from the oven and leave to cool for a couple of minutes. (We like to pour a glass of wine during this bit!)

Remove the foil lid from the Gü Ganache pots and melt in the microwave for approximately 30 seconds each.  Pour ½ pot into each soufflé and add 2 to 3 griottines cherries soaked in Kirsch

Finally, add the Kirsch Chantilly, decorate with a cherry and serve/devour immediately.

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