Recipe for decadent Chocolate Fondant with a slightly spicy kick

Melted butter for greasing
Cocoa powder for dusting
275g dark chocolate
225g unsalted butter
400g caster sugar
5ml vanilla essence
5 eggs, well beaten
200g plain flour
4 whole Peppadew mild piquanté peppers, finely chopped
200ml mascarpone cheese
A couple of shakes of Mild Peppadew splash-on sauce
Fresh fruit to serve
Mint to serve

How to
Heat the oven to 180°C, brush the inside of metal fondant moulds with butter, place in the fridge and allow to set and then repeat, dust the inside of the moulds with cocoa. Set

Melt the butter and chocolate together. Remove from the heat and stir in the sugar and vanilla.

Whisk the eggs into the mixture a little at a time and then fold in the flour, until the mixture is smooth. Mix in the chopped piquanté peppers.

Pour the mixture into the moulds and bake for 12 minutes.

To serve, unmould the fondant and serve with a quenelle of piquanté pepper splash-on sauce, fresh fruit and mint.

Cook’s Tip:
Timing is essential for this recipe to work; so use a timer to make sure the fondant is only in the oven for 12 minutes.

Did you know?
A quenelle is a shaped garnish, make it by using two teaspoons to create a rounded triangular shape with the mixture of fresh fruit (of your choice), mint and piquanté pepper splash-on sauce

Recipe courtesy of Peppadew International.

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