Chocolate Fondant Recipe: A Velvety Finish To Valentine's Dinner

This exquisite dessert provides a velvety chocolate finish to a Valentine’s Day meal. The sweet and spicy blend of honey mustard and chocolate makes for a simple yet sophisticated treat.

Chocolate Fondant

60 ml (4 tbsp) 15 per cent cream

100 g (3 1/2 oz) white chocolate

30 ml (2 tbsp) honey mustard

60 g (2 oz) butter

200 g (7 oz) dark chocolate

3 eggs

125 ml (1/2 cup) flour

150 ml (2/3 cup) sugar

In a medium saucepan, bring cream to a boil. In a heatproof mixing bowl, pour cream over white chocolate. Mix well. Add honey mustard. Mix thoroughly. Pour mixture into an ice cube tray and freeze for 40 minutes.

Preheat oven to 250 C (475 F).

Meanwhile, in the top of a double boiler, melt butter and dark chocolate. Add eggs, flour and sugar to melted mixture and mix well.

Pour half of the dark chocolate mixture into small cupcake moulds. Place a frozen ball of ivory chocolate in the middle of each mould. Cover with remaining dark chocolate mixture. Bake for 8 to 10 minutes.

Makes 4 servings.

Source: Maille.