Black Forest Chocolate Fondant

10:03 05 December 2011

Christmas is the best time of year to indulge and be decadent. The chocolate extremists at G Puds understand this better than most.

Get into the Christmas spirit with an expert lesson on festive decadence from G head chef, Fred Ponnavoy guaranteed to help dazzle your guests with a show-stopping dessert. 

Cook along with Fred, as he demonstrates how to add a festive twist to Gs Afternoon Pots of Chocolate Ganache to create a sumptuous Black Forest Chocolate Fondant.

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

Ingredients

• 2 x pack of 3 G 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

1. Pre-heat your oven to 120C (248F)
2. Prepare 12 oven proof dishes (roughly the size of a G ramekin) by brushing them with melted butter and immediately coat the inside with grated chocolate; remove the excess
3. 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)
4. 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
5. Gently fold the sabayon into the ganache then transfer into your baking dishes
6. Bake in the oven at 120c (248F) for 10-11 minutes
7. 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
8. Remove the souffls from the oven and leave to cool for a couple of minutes. (We like to pour a glass of wine during this bit!)
9. Remove the foil lid from the G Ganache pots and melt in the microwave for approximately 30 seconds each.  Pour pot into each souffl and add 2 to 3 griottines cherries soaked in Kirsch
10. Finally, add the Kirsch Chantilly, decorate with a cherry and serve/devour immediately

For more information and further recipes, visit gupuds.com