Chocolate fondant is a fancier version of a brownie which is not quite baked all the way in the middle. Upon taking the first bite, rich and smooth chocolate oozes out from the middle, adding amazing texture to the mouthful of sweetness. This is a relatively difficult recipe to master, since the timing must be precise so as to not under or overbake the fondant. It took a series of attempts in order to come up with the perfect baking time for the specific oven we were using - approximately 4 minutes.
The ingredients are very basic and the steps relatively simple. First, melt butter and chocolate in a bowl over boiling water.
The chocolate should be smooth, as shown below. We used semi-sweet chocolate.
The ingredients are very basic and the steps relatively simple. First, melt butter and chocolate in a bowl over boiling water.
The chocolate should be smooth, as shown below. We used semi-sweet chocolate.
Next, butter and flour a muffin tin to ensure that the fondant easily pops out of the pan after baking.
Fill the muffin tin with the batter, prepared by mixing the melted chocolate with the dry ingredients.
After baking! This attempt was overbaked.
After several more tries, we finalized came out with the perfect fondant, with the middle still not completely baked through.
We served it with vanilla ice cream and strawberries. Delectable and ideal for those with a sweet tooth!
- Candice
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